White Chocolate Raspberry Cups
Enjoy these quick and easy Vegan White Chocolate Raspberry Cups. They come together in minutes and can be enjoyed anytime you're craving something a little sweet, fresh and delicious. Made with only three ingredients, these no bake desserts are sure to become a favorite!
Equipment
- fridge, silicone molds
Ingredients
- 16 oz vegan white chocolate
- 1 tbsp coconut oil
- homemade raspberry chia jam, or raspberry jam of choice
Instructions
- In a microwave safe bowl, add the white chocolate and coconut oil and microwave in 30 second increments, stirring in between, until completely melted.
- Into a Reese’s silicone mold OR a muffin tin lined with cupcake liners add around one teaspoon of white chocolate, swiping to cover the sides.
- Add to the fridge or freezer until set. Then simply fill each cup with homemade raspberry chia jam, then top with more white chocolate to cover.
- Add back to the fridge or freezer until completely set, pop out and enjoy!
Notes
** I keep these chocolates in the freezer as that’s my preference. But you can also keep them in an airtight container in the fridge for up to a few weeks. (If they last that long ;)
** This recipe is absolutely at its best using my homemade raspberry chia jam. The freshness and milder sweetness complement the creamy white chocolate perfectly. If you opt for store-bought, I’d suggest not filling it with as much jam as the sweetness will be overwhelming. GRAB MY HOMEMADE RASPBERRY CHIA JAM HERE
** The molds and all equipment I used to make these chocolates are available in my shop or click here