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If I could use 1 word to describe these protein packed dark chocolate raspberry cups that would be it! Make these treat and just try not to want to keep popping them straight into your mouth. The thick and creamy raspberry filling is coated with the hard crisp of the dark chocolate that immediately starts to melt in your mouth.
Plus they’re mini sized so they are just made to be popped!
How are they made?
This is technically a no bake recipe, but to me that means zero heat involved. And that’s not the case here.
The raspberries get cooked over the stove. This makes them thicker and more flavorful and helps them set up inside the chocolate shell. This process is super easy and all you have to do is pop your berries (fresh or frozen) into a saucepan over a high heat and let them start to bubble. Once that happens lower the heat to medium-high and stir them continuously so they don’t burn on the bottom. Once they’ve reduced to about half the size you started with – viola – you’re done! Well, done with that step…. Unless you’re in to eating a raspberry pudding-like dish and in that case, you do you! It kind of sounds delicious…
Anyways! While the raspberries are cooling, grab your can of coconut milk and separate the coconut cream from the coconut water. You’re going to need the canned coconut milk since the kind in a carton doesn’t separate like this.
Then, dissolve the Health Warrior Superfood Protien powder in watery part of a can of coconut milk. This is an important step so don’t skip it! If you do, you might end up with clumps of un-dissolved protein powder or a somewhat gritty texture to your raspberry filling.
How do I assemble these little morsels?
Assembling these dark chocolate raspberry cups is super easy – it’s just a little tedious. Once you get the chocolate chips melted, spread enough around the inside of a mini cupcake liner to cover the whole thing. You want the coating to be thick enough that there aren’t any see-through areas or holes, since that will make them a little fragile.
Thin-ness is an issue but feel free to go as thick as you’d like! (You just might need more chocolate to get a full set of 9 😉 )
I also like to double up on the cupcake liners to make the “walls” of the liner a little sturdier when I’m…basically….painting them with the back of my spoon.
Once you’ve got all your liners done, pop them in to the fridge to harden. I like to put them all on a cookie sheet tray as I’m going just to make transferring them back and forth from the fridge easier.
Once the base of the cups is solid and the raspberry filling is totally cool (if it’s still hot it might melt your perfectly painted chocolate cups 😉 ) plop a dollop of the raspberry filling into the chocolate cup base and then top it with more melted chocolate.
I like to give the bottom of the cup a little gentle tap on the counter top/work surface to smooth the top of the cup and make sure it reaches the edges so the top and the base will connect.
Then back to the fridge they go to totally set up.
What’s the final step?
Well that’s an easy one! Peel back the paper liner (very important – don’t skip this step either 😉 ) and start popping those high protein dark chocolate raspberry cups in to your eagerly waiting mouth!
You can use any fruit you want in place of the raspberries, just be aware that the protein powder can affect the color of the fruit, so if you’re going for a nice bright red stick to the raspberries.
I love dark chocolate with raspberries, but feel free to use any type of chocolate you like! You can swap it out for milk or non-dairy, or even white chocolate!
Some of the links in this post are affiliate links. If you make a purchase through the link there is no additional cost to you, but I will make a small commission that allows me to keep bringing you delicious healthy dessert recipes!
Kaylie | Healthy Hacks
Yields 9 mini cups
Gluten Free; High Protein; Vegan; No Bake; Dairy Free
30 minPrep Time
30 minTotal Time
- 1 heaping cups chopped raspberries (fresh or frozen)
- 1 1/2 Tbsp coconut cream
- 1 Tbsp coconut water (from the can)
- 1 Tbsp Health Warrior superfood protein powder, vanilla
- Granulated sweetener of choice to taste - optional
- ¾ cup dark choc chips - dairy or non-dairy
- Add the raspberries to a saucepan over high heat. Once the berries start to break down and bubble, lower the heat to medium high and stir the berries frequently to keep them from burning.
- Continue stirring until the raspberries are reduced to about ½ the size you started with. Transfer the berries to a heat safe bowl and place them in the fridge to cool.
- Scoop out the cream from the can of coconut cream* into a bowl.
- In a separate bowl, add the coconut water (left over from the can of coconut cream) and the protein powder and stir until the protein powder is completely dissolved.
- Stir in the coconut cream until smooth.
- Add granulated sweetener of choice to taste, if desired.
- Add the coconut mixture to cooled raspberries and place in the fridge to thicken up a bit.
- Melt ½ cup of the chocolate chips. Using the back of a spoon, spread the melted chocolate into the mini muffin cup liners so that it evenly covers the bottom and up the walls.
- Once you’ve got 9 liners coated, place them in the fridge to harden.
- Once hard, add 1 tsp of the cooled raspberry filling to the chocolate cups.
- Melt the remaining ¼ cup of chocolate. Pour some chocolate on top of the cups so that the entire top is covered. You can gently tap the bottom of the cups on your work surface to even out the chocolate.
- Once all the cup are covered with chocolate, place them back in the fridge to harden completely.
- Unwrap and enjoy!
*To get the coconut cream to separate from the coconut water, place the unopened can in the fridge overnight. DO NOT shake the can before opening the can and getting ready to use it.
-These high protein dark chocolate raspberry cups can be stored in the fridge in an air tight container for at least a week.
-You can also double the recipe for twice as many delicious morsels!
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