• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Flora & Vino

  • About
  • Food
    • Breakfast
      • Oats
      • Smoothie Bowls
    • Toast!
    • Healthy Snacks
      • Snack Balls
    • Appetizers & Small Bites
    • Salads
    • Sandwiches & Wraps
    • Power Bowls
    • Soups
    • One-Pan Meals
    • Veg-Centric Entrees
      • Stuffed Veggies
      • “Pasta”
    • Savvy Sides
    • Dips & Spreads
      • Tahini Dressings
    • Sweets & Treats
    • Gluten-Free
    • Oil-Free
    • All Food Recipes
  • Drink
    • Drink
    • Smoothie Bowls
  • Lifestyle
    • Resources
      • My Top Plant-Based & Gluten-Free Pantry Staples
    • Gift Guides
    • Natural Home
    • Product Reviews
    • Recipe Round Ups
  • Contact Me
    • Media Kit
You are here: Home / Sweets & Treats / Chocolate Covered Raspberry Chia Cups

Chocolate Covered Raspberry Chia Cups

By Flora & Vino Leave a Comment

Jump to Recipe·Print Recipe

Easy dark chocolate cups stuffed with a raspberry chia jam filling. Make them for a quick dessert or Valentine’s Day treat!

Chocolate Covered Raspberry Chia Cups stacked with raspberries and chopped chocolate by Flora & Vino

Lately, I’ve been contemplating love. 

It’s almost Valentine’s Day and while I’m not out of the house much to see the teddy bears and flowers at the forefront of ever store, I feel the build up. 

So my brain is all red roses, chocolate truffles, and candied hearts right now.  

And I’ve been reframing and redefining what it means to truly love someone or something. 

Because it’s more than the Oxford Dictionary’s “a great interest and pleasure in something” or “an intense feeling of deep affection”.

I think there’s a massive element of surrender involved, whether it’s to a hobby, a best friend, or a partner. 

It’s to care endlessly and effortlessly without expectation, conditions, or control.

To adore just because; because you do, because you can, because you are…love.

Leaning into love doesn’t look or feel logical, whether it’s fondness for a passion, place, or person. 

But then again, if we’re being honest, what did logic ever have to do with love? 

It’s a hard but liberating thing to be that bold and unafraid with your heart of hearts.

What isn’t hard, however, is to fall truly madly deeply in love with this new dessert recipe. 

You’re going to fall head over heels for these Chocolate Covered Raspberry Chia Cups. 

Let’s be fearless with our feelings and make these easy dark chocolate cups are stuffed with a refined-sugar-free raspberry chia jam filling.

Ready to be totally Twitterpated?

pouring frozen raspberries in stock pot by Flora & Vino

These Chocolate Covered Raspberry Chia Cups were inspired by my Easy Sugar-Free Raspberry Chia Seed Jam. 

It’s tart, mildly sweet, and gooey.

Chia seeds thicken it up into a nice jammy consistency that’s perfect for spooning on breakfast.

So, what if we encased it in chocolate? 

Let’s see…

making raspberry chia jam stock pot with by Flora & Vino

What You Need for the Raspberry Chia Jam

For the Raspberry Chia Jam you need:

  • frozen raspberries
  • chia seeds
  • maple syrup
  • lemon juice

That’s it!

hand chopping chocolate bar on white cutting board by Flora & Vino

How to Make Raspberry Chia Jam

For this raspberry chia seed jam I used my original recipes plus a touch of maple syrup for more of a dessert-feel.

You can leave this out for a lower sugar option! 

Add the raspberries to a saucepan over medium heat. 

I used frozen raspberries for this recipe but fresh works, too, 

If you prefer to use another fruit, try blackberries, cherries, or strawberries instead.

Once the fruit begins to soften and disintegrate, add in the optional maple syrup and lemon juice.

Reduce the heat to low and allow the mixture to simmer for 8-10 minutes, until bubbling, warm, and thickened. 

Turn off the heat and stir in the chia seeds, then allow the mixture to sit for ~5 minutes for the seeds to expand.

You should have a sticky sweet spoonable jam.

So now let’s move on to the chocolate.  

chopped chocolate in stock pot with Endangered Species chocolate bar on the side by Flora & Vino

How to Make Chocolate Cups

For the Chocolate Cups you need: 

  • Endangered Species Oat Milk Mixed Berries + Dark Chocolate
  •  coconut oil (optional)
  • mini muffin liners

That’s it!

hand pouring raspberry chia seed jam into chocolate cups in muffin tin by Flora & Vino

Endangered Species Chocolate 

I used Endangered Species Oat Milk Mixed Berries + Dark Chocolate to create the chocolate encasing for these cups. 

I’m *really* excited to work with Endangered Species chocolate on this recipe. 

When I first went vegan, their bars were the first I picked up at the grocery store and discovered with delight that they were 100% vegan. 

Their chocolate helps to support species, habitat, and humanity across the globe by donating 10% of their annual net profits to conservation organizations.

Today I’m sharing with you their new dark chocolate bars made with 75% cacao and oat milk and lower sugar! 

I chose the Endangered Species Oat Milk Mixed Berries + Dark Chocolate to echo the tartness of the raspberry filling in the middle. 

This bar combines 75% dark chocolate and the sweetness of oat milk infused with a bountiful harvest of fresh mixed berries.

It’s the perfect balance of sweet, tart, and chocolate-y, with a popping berry texture! 

You’re going to love the way it compliments these cups. 

hand pouring melted chocolate on top of Raspberry Chia Cups in muffin tin by Flora & Vino

How to Melt the Chocolate 

I know the bars are beautiful and delicious as is, but for this recipe we have to melt them down. 

Add the chopped chocolate to a medium saucepan and heat over low heat until they’re full melted.

If the chocolate gets too thick add a tiny bit of coconut oil to thin things out. 

I found I didn’t need to add any to my recipe. 

Chocolate Covered Raspberry Chia Cups in muffin tin by Flora & Vino

How to Make Chocolate Covered Raspberry Chia Cups 

Line a mini muffin baking tin with mini muffin liners or arrange them on a flat plate.

We don’t need to do any baking for this recipe, but the muffin tin helps preserve the cups form during the creation process. 

This recipe is all about the steps and the layers and adequate freeze time. 

Make sure you allow ample time to freeze between layers to ensure that cups retain their chocolate berry  integrity!

So, let’s get layering.

Drizzle the melted chocolate into the liners (enough to cover the bottom) then transfer them to the freezer for 10-15 minutes to set. 

Chocolate Covered Raspberry Chia Cups on board with fresh raspberries scattered by Flora & Vino

Remove the tin from the freezer and make sure the chocolate is cooled.

Top the chocolate layer with a heaping teaspoon of the raspberry chia seed jam– you  can eyeball it, here!

Pop the tin back in the freezer to harden for another 10-15 minutes. 

At this point, you’ll probably need to reheat the chocolate for it to be drizzly again. 

Remove the cups from the freezer and top with another teaspoon of melted chocolate to cover the top.

Transfer the cups back to the freezer to harden completely.

Ta-da!

bite out of Chocolate Covered Raspberry Chia Cups on top of raspberries by Flora & Vino

How to Serve Chocolate Covered Raspberry Chia Cups

Enjoy these Chocolate Covered Raspberry Chia Cups as a quick no-bake treat! 

The combination of red raspberries and dark chocolate is perfect for a special occasion. 

Make them for an easy dessert or Valentine’s Day treat for yourself or to share with your special someones. 

If you have leftover raspberry chia jam, try spreading it on toast, rice cakes, crackers, or on pancakes, ice cream, yogurt, or oatmeal. 

I like to make a batch to store in the freezer for anytime dessert-ing!

If you don’t have mini muffin liners, you can also use regular muffin liners and make several large cups instead of man minis! 

They freeze well and the raspberry jam and chocolate taste delicious when chilled.

Enjoy!

Chocolate Covered Raspberry Chia Cups with bite missing in muffin liner with fresh raspberries and chopped chocolate in background by Flora & Vino

More Vegan Chocolate Cups

  • Dark Chocolate Coconut Butter Cups

  • Superfood Chocolate Maca Cups

  • Chocolate Strawberry Cups

  • Chocolate Caramel SunButter Cups 

I Want to Hear From You

If you make this Chocolate Covered Raspberry Chia Cups recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

bite out of Chocolate Covered Raspberry Chia Cups by Flora & Vino

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Covered Raspberry Chia Cups


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Flora & Vino
  • Total Time: 45 minutes
  • Yield: 12-16 cups
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

Easy dark chocolate cups stuffed with a raspberry chia jam filling. Make them for a quick dessert or Valentine’s Day treat!


Ingredients

Raspberry Chia Jam

  • 1 cup frozen raspberries
  • 1 TBSP chia seeds
  • 1 TBSP maple syrup
  • 1 tsp squeezed lemon juice

Chocolate Cups

  • 2 cups Endangered Species Oat Milk Mixed Berries + Dark Chocolate, chopped
  • ½–1 tsp coconut oil (optional)
  • 12–16 mini muffin liners

Instructions

  1. First, prepare the chia jam. In a small saucepan over medium heat, add the frozen raspberries. Once the fruit begins to melt, add in the chia seeds, maple syrup, and lemon juice. Reduce the heat to low and allow the mixture to simmer for 8-10 minutes, until bubbling, warm, and thickened. 
  2. Turn off the heat and stir in the chia seeds. Allow to sit for 5 minutes for the seeds to expand. Set aside.
  3. Add the chopped chocolate to a medium saucepan and heat over low heat until full melted. Add ½ tsp coconut oil if the chocolate gets too thick. 
  4. Line a mini muffin baking tin with the mini muffin liners or arrange them on a flat plate. Place a teaspoon of chocolate in each cup (or enough to cover the bottom), then transfer to the freezer for 10-15 minutes to set. 
  5. Remove the tin from the freezer and top the chocolate layer with a heaping teaspoon of raspberry chia seed jam. Place back in the freezer to harden for another 10-15 minutes. 
  6. Remove the cups from the freezer and top with another teaspoon of melted chocolate to cover the top. Transfer the cups back to the freezer to harden completely.
  7. Store leftover cups in the fridge and freeze for long term storage.

Notes

Recipe adapted from Talia Polluck, Party In My Plants: Wussup, Chocolate-Covered Chia Jam Cups

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Method: Stovetop, Freezer
  • Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

This post is brought to you by Endangered Species Chocolate, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen 

Filed Under: All Food Recipes, Gluten-Free, Refined Sugar-Free, Sweets & Treats

You may also like:

Pumpkin Spice Chickpea Cookies
SunButter Stuffed Dates
Pumpkin Almond Butter Brownies

like, follow, share

« previous post Dark Chocolate Chai Latte
next post » Vegan Raspberry Cheesecake
Previous Post: « Dark Chocolate Chai Latte
Next Post: Vegan Raspberry Cheesecake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Primary Sidebar

Search Flora & Vino

Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

Learn More about Flora & Vino

  • Facebook
  • Instagram
  • Pinterest
  • TikTok

Footer

what’s happening now on instagram

I’m *obsessed* with these Lemon Cashew Chia Seed I’m *obsessed* with these Lemon Cashew Chia Seed Muffins and once you see the ingredient list, you will be too! 🍋 🥧

Here’s what’s inside:
✔️chia seeds
✔️unsweetened almond milk 
✔️superfine almond flour 
✔️maple syrup
✔️lemon zest
✔️lemon juice
✔️cashew butter

That’s it! Perfect for a vegan and gluten-free snack! For the full recipe, click the link in my profile and then this image. 

#floraandvino #veganmuffins #glutenfreemuffins #grainfreemuffins #theveganmuffinwoman
WTMTW! ✨ This week in our Sunday meal planning e WTMTW! ✨ This week in our Sunday meal planning email series, I talked about my “fridge fasts” and how I’m using up what I have on hand in easy recipes to reduce waste and increase creativity! 💪 Swipe through the see the line up. 

Here’s what recipes smiles at me this week:
✔️ Key Lime Pie Overnight Oats
✔️ SunButter & Jelly Bliss Balls
✔️ Kale Caesar Salad with Avocado Dressing
✔️ Mediterranean Quinoa Bake 
✔️ Chocolate Avocado Chia Pudding
✔️ African Peanut Butter Stew

To receive these recipe ideas in your inbox, visit floraandvino.com and join the email list! 

#floraandvino #wtmtw #veganmealprep #veganmealplan
Need an oat refresh?! Chocolate Stovetop Oats made Need an oat refresh?! Chocolate Stovetop Oats made with simple ingredients for a cozy breakfast ready in 10 minutes. Consider adding this to your meal plan for the week ahead! 🍫

For the full recipe, visit floraandvino.com and search “chocolate oats” or google search “flora & vino chocolate oats”. 

Add your own toppings!!! 

#floraandvino #chocolateoats #stovetopoats
#ad// {NEW!} When everything else feels hard, this #ad// {NEW!} When everything else feels hard, this Thai Carrot Sweet Potato Soup feels easy. 🥕🍠🥣 It also tastes amazing and every warm spoonful is like a comforting embrace. This Thai Carrot Sweet Potato Soup is made on the stovetop with root vegetables and yellow curry paste blended with a spoonful of nut butter. I used a standing blender but you can also use an immersion blender to achieve the creamiest consistency.

I love topping my soup with cilantro, @edenfoods Tamari Roasted Almonds, and @edenfoods Hot Pepper Sesame Oil. 

@edenfoods Tamari Roasted Almonds are infrared roasted organic almonds with complimentary organic tamari soy sauce. They’re a delicious snack packed with protein and fiber. You can enjoy them on their own, added to trail mix, on salads and bowls, or…on soup! 
 
@edenfoods Hot Pepper Sesame Oil is a delicious unrefined expeller pressed toasted sesame oil that is infused with hot red chili peppers. Friends, this stuff is HOT! Just a *drop* adds a big kick to your dressings, marinades, stir-fries, etc. If you have a wild side, add a drop or two to your soup bowl for a little extra heat! 

Feel free to add your favorites, like roasted chickpeas, green onion, and sesame seeds.

To grab the recipe, click the link in my profile and then this image. 

#floraandvino #edenfoods #thaisoup #sweetpotatosoup #carrotsoup
M and I have plans to visit True Food Kitchen this M and I have plans to visit True Food Kitchen this week for V-Day and it reminded me of this Harissa Toasted Cauliflower I made inspired by their menu item. Whether you love TFK as much as I do, you’re going to be obsessed with my version of this cauliflower! It’s baked and then coated in a tahini sauce and topped with fresh herbs, cranberries, and hazelnuts. Enjoy it as an appetizer or side! Cozy and delicious all year round. 

For all of the recipe details, click the link in my profile and then this image! 

#floraandvino #harissaroastedcauliflower #roastedcauliflower
Vegan COSMIC Brownies. These plant-based cosmic br Vegan COSMIC Brownies. These plant-based cosmic brownies are made with almond flour and sweetened with coconut sugar. Top them with Chocolate @sunbutter and sprinkles for a fun dessert! 🎉

Here’s what you need:
✔️ ground flaxseed
✔️ unrefined coconut sugar 
✔️ unsweetened almond milk
✔️ @sunbutter 
✔️ almond flour
✔️ raw cacao powder
✔️ dairy free dark chocolate chips 
✔️ chocolate @sunbutter 
✔️ Sprinkles!!!

That’s it! For the full recipe, visit www.floraandvino.com and search “cosmic brownies”. Enjoy!!!

#floraandvino #veganbrownies #cosmicbrownies
{NEW!} Happy V-Day! ❤️💋😘 Need a quick da {NEW!} Happy V-Day! ❤️💋😘 Need a quick date night dinner in idea?! Make this Creamy Vegan 1-Pot Pasta. You make it 1-pot in less than 10 minutes. 🍝 

Here’s what you need: 
✔️ pasta (I used @chickapeapasta)
✔️ almond milk 
✔️ nutritional yeast
✔️ marinara sauce
✔️ fresh basil 

That’s it! 

For the full recipe, click the link in my profile and then this image. Let me know what you think! 

#floraandvino #onepotpasta #1potmeal #onepotdinner
My personal favorite vegan truffles are these Caca My personal favorite vegan truffles are these Cacao Dusted Dark Chocolate Truffles. 🍫 They’re *so* easy to make with dark chocolate, coconut milk, and a light cacao powder finish. Perfect for a simple decadent treat or to gift to someone special! 😉

For the recipe, click the link in my profile and then this image. Enjoy!

#floraandvino #vegantruffles #darkchocolatetruffles #healthytruffles
  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • Home
  • About Flora & Vino
  • Media Kit
  • Privacy Policy
  • Contact Me
© 2019 FloraandVino.com  |  Privacy Policy  |  Design: Weller Smith Design

Copyright © 2025 · Floraandvino.com ·