Need a sweet treat that’s quick, easy and healthier than your standard chocolate bar? Well these strawberry chocolate cups might be just the thing for you! They take literal minutes to make, and are super mess-free. They’re the perfect treat to make in a hurry, when you want something slightly more healthy than a simple chocolate treat. Additionally, you can make these and then pop them in the freezer for up to 3 weeks, meaning you have chocolatey treats at hand whenever you like!
I pop my chocolate into the microwave in 15 second intervals to ensure that it doesn’t burn (- which I have to admit, has annoyingly happened a few times). Even though I can visibly see that the chocolate hasn’t melted much, I still give the chocolate a mix so that it can all melt evenly. This just allows you to get a much smoother consistency. Another way you could melt your chocolate is to double boil it. By using this method, you will get a smooth consistency and you have more control.
Enjoy these raspberry and strawberry chocolate cups? Check out my other dessert recipes:
- Rice cake snickers
- Peanut butter cups
- Salted chocolate peanut fudge
- Single serve protein cookie dough
- Protein peanut oatmeal cookies
- Chewy chocolate chunk tahini cookies
- Chocolate orange brownies
- Chocolate chunk sweet potato biscuits
- Sweet potato brownies
- 2 ingredient grape sorbet
- 3 ingredient shortbread
- Air fryer donut holes
- Sweet tahini rolls
- Easter cornflake nests
- 2 ingredient peanut protein fingers
- Peanut butter energy balls
- Nutella energy balls
- Chocolate mug cake
- Rice krispy protein crackle
- Chocolate Nutella bark
- Mini birthday cake bites
You want to have about 3/4 of a cm of chocolate at the bottom of the cups to ensure that you don’t get any fruit popping through the bottom of your raspberry and strawberry chocolate cups! In my opinion, having a thinner layer of chocolate is better because you can have the fruit pop out the top a little bit. This way, you can get a little sneak peak of the fruit in the cup from the top, and also prevent the berries from popping out the bottom and melting fruit juice over your plate!
I put around 2-3 little chopped up pieces of each berry into the cup. This is enough filling to have a great amount of fruitiness in the cups, but not too much that the chocolate layer is super thin and can’t conceal the berries. I also think that berries have quite a strong flavour, so I don’t want them to mask the flavour of the chocolate too much. The chocolate will lose some of it’s rich flavour due to it being stored in the freezer, so you want to make sure you get the right balance of ingredients.
What else could you add to your raspberry and strawberry chocolate cups?
- Peanut butter drizzle
- Dark chocolate drizzle
- Sprinkles
- Cherries
- Blackberries
- Nuts: peanuts, pecans, walnuts, hazelnuts, brazil
- Seeds: flax, chia, sunflower, pumpkin, hemp, poppy
- Coconut shavings
I choose to add a cute little white chocolate drizzle over the top of my chocolate cups because it makes them look more elegant and interesting in my opinion. You can also drizzle them with dark chocolate if you would like to balance out some of the sweetness. I think that white chocolate works really well with the bright flavour of the berries, and I enjoy using white chocolate in refreshing recipes.
Ingredients: (makes 6)
- 3 x 100g bars dairy free chocolate (2 x milk and 1 x white chocolate)
- 10 strawberries
- 15 raspberries
Method:
Step 1: line a muffin tray with about 10 muffin liners.
Step 2: finely chop up your fruit.
Step 3: melt your milk and white chocolate in separate bowls. I do this by putting the bars in microwaveable bowls and plate them in the microwave in 15 second intervals and stirring. This prevents the chocolate from burning.
Step 4: fill the muffin cups about 1/3 with the melted chocolate.
Step 5: place about a 1 tsp of raspberries and strawberries into the centre of the chocolate.
Step 6: pour more melted chocolate in until the fruit is totally covered.
Step 7: use your melted white chocolate to lightly drizzle lines over the top of the milk chocolate. You can adjust the pattern of the two chocolate colours with a toothpick.
Step 8: set in the freezer for at least 45 mins before consumption.
These raspberry and strawberry chocolate cups will keep in the freezer for up to 3 weeks in an airtight container.
Please send me pictures of your raspberry and strawberry chocolate cups, I would love to see them! My Instagram is TheLazyLowFODMAP – tag me in your posts or DM me your images so that I see them!
