Fructose Free Raspberry Chocolate Fruit & Nut Cups
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Learn more →Ingredients
6 servings
For the chocolate cups
- 6 oz dark chocolate (>70% cacao), roughly chopped
- 1 tsp coconut oil
For the filling
- 1 cup fresh raspberries
Ingredient noteA serving of up to about a third of a cup of raspberries is low in fructose. This recipe contains only about 2 2/3 tablespoons per serving, making it likely Low Fructose. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
- ½ cup raw almonds, roughly chopped
- 2 tbsp maple syrup
- ¼ tsp vanilla extract
- 1 pinch flaky sea salt (optional)
Instructions
- 1
Line a 12-cup mini muffin tin with paper or silicone liners. Set aside.
- 2
Combine the chopped dark chocolate and coconut oil in a small saucepan over the lowest heat setting, stirring constantly until the chocolate is fully melted and smooth, about 3–4 minutes. Alternatively, melt in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth.
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