Raspberry Jam Chocolate Cups

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

Center
1 and 1/2 cups shredded coconut
2 tablespoons maple syrup
1 tablespoon dried raspberries
2 teaspoons melted coconut oil
1/2 cup raspberry jam
Chocolate
1 cup chocolate chips
1 tablespoon coconut oil
large crystal salt 

Makes 30 cups

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Instructions

1. Prepare a small mini cupcake tin or candy mold with coconut oil or baby cupcake papers. Set aside.
2. Center: Place shredded coconut in a fast-speed blender or food processor and blend until a paste forms. Add maple syrup, dried raspberries and coconut oil, blend again to combine. Form 1-inch (2,5 cm) balls with your hands (15 total). Freeze for 30 minutes.
3. Chocolate: Melt chocolate chips in microwave with coconut oil, heating in 30 second increments, stirring gently at every 30 seconds until melted. Pour a thin (1/8 inches, 3 mm) base of melted chocolate into the mini cup molds and set in freezer for 10 minutes.
4. Assemble: Remove raspberry centers from freezer and cut in half to make a half round or ball. Place one half round or ball onto each chocolate cold base, spoon ½ teaspoon jam onto coconut centers. Return to freezer for 10 minutes.
5. Remove from freezer, pour melted chocolate over each raspberry jam cup to cover the centers and complete the cups.  Sprinkle crystal salt on tops before the chocolate hardens in minutes. Store in refrigerator. Enjoy at cool room temperature.

Photos by Brian Byllesby

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