These Bloody Cups are like Peanut Butter Cups - but filled with a raspberry sauce - making it the perfect treat for Halloween!
Ingredients
1 cup
Frozen raspberries
1 tbsp
Brown rice syrup
((or maple syrup or agave syrup))
1 3/4 cup
Dark chocolate chips, vegan
Instructions
Heat the frozen raspberries in a small pot on medium-high heat until soft, mash the raspberries until there are no large chunks anymore & add the rice syrup. Give it a mix and set it aside to cool.
In a double boiler, melt 1 cup of the chocolate. Meanwhile, place 8 muffin liners in a muffin pan.
Place about 1 1/2 teaspoon of melted chocolate in the muffin liners and tilt them, so the chocolate spreads to the sides. Repeat for all the muffin liners and place them into the fridge for a few minutes (until the chocolate hardens).
Melt 3/4 cup of vegan chocolate chips in the double boiler. Meanwhile, add about a teaspoon of the raspberry filling into the chocolate-coated muffin liners (place it in the middle). Once the chocolate has melted, pour it over the raspberry filling. Tilt it a bit so the top is covered with the chocolate completely. Let it harden in the fridge for about 5 minutes.
Once the chocolate is hard, carefully remove the cupcake liners and enjoy.
