Low Iodine Raspberry Chocolate Fruit & Nut Cups
Total time50 min
Prep time20 min
Cook time0 min
4.7(28)
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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
- ½ cup raw almonds, roughly chopped
- 2 tbsp maple syrup
- ¼ tsp vanilla extract
- 1 pinch flaky sea salt (optional)Can be omitted
flaky sea salt
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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