Berry Bloody Bone Cups (Paleo, Gluten-Free, Refined Sugar-Free, & Vegan)
 
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These Paleo, refined sugar-free, gluten-free, & vegan Halloween cups are sweet enough to trick you!
Author:
Recipe type: Sinless Dessert
Cuisine: Halloween
Serves: 12
Ingredients
Bottom Dark Chocolate Layer
  • ½ cup raw cacao powder
  • ½ cup unrefined coconut oil
  • 1-3 tablespoons pure maple syrup, to taste (can sub raw honey, but won't be vegan)
  • ¼ teaspoon pure vanilla extract
  • pinch of sea salt
Bloody Raspberry Filling
  • 1½ cup fresh raspberries (I'm sure frozen would work perfect, too!)
  • 1 tablespoon pure maple syrup (can sub raw honey, but won't be vegan)
  • ¼ teaspoon lemon juice
Vanilla-coconut Bone Filling
  • ⅜ cup (¼ cup plus 2 tablespoons) melted coconut butter (NOT oil)
  • ½ teaspoon pure vanilla extract
  • 1-2 tablespoons pure maple syrup, to taste (can sub raw honey, but won't be vegan)
Top Dark Chocolate Layer
  • ¼ cup raw cacao powder
  • ¼ cup unrefined coconut oil
  • ½ - 1 tablespoon pure maple syrup (can sub raw honey, but won't be vegan)
  • Pinch of sea salt
Instructions
Bottom Dark Chocolate Layer
  1. Get out your Reese's silicon mold and place it on a cookie sheet for support when transporting. You can set it in the freezer so it gets cold! If you don't have a silicon mold, you may use cupcake liners or something similar. However, you might need to adjust the measurements.
  2. In a double broiler, add coconut oil. When it gets melty, add the raw cacao powder and stir together.
  3. Once the coconut oil and cacao powder are melted together, mix in the maple syrup, vanilla, and sea salt. If you don't have a double broiler, you can add some water in a small saucepan and place a heat-safe bowl over the top of it, making sure the bowl and water do not touch. Bring the water to a boil and proceed as directed above. :)
  4. Place 1 tablespoon plus 1 teaspoon melted chocolate into each silicon cup. Brush up the sides with the back of your measuring spoon!
  5. Transfer in the freezer while you prepare the bloody raspberry filling; make sure the mold is level.
Bloody Raspberry Filling
  1. Over medium high heat, add berries in a medium stainless steel or ceramic saucepan. Continuously stir so the berries do not burn. It will take about 5-10 minutes for the berries to fully break down. You can use the back of your spoon to break up the berries if you need to.
  2. Stir in the maple syrup and lemon juice and set the filling into the fridge to fully cool. If you don't, it will melt the chocolate!
  3. Once cooled, remove your mold from the freezer and spread 1 tablespoon of bloody raspberry filling in each cavity.
  4. Move back to the freezer while you prepare the vanilla-coconut bone filling.
Vanilla-coconut Bone Filling
  1. Melt coconut butter in the microwave or double broiler
  2. Stir in the maple syrup and vanilla extract
  3. Remove mold from the freezer and place about ½ tablespoon of the vanilla-coconut bone filling in each cavity
  4. Return to the freezer as you make the last chocolate layer
Top Dark Chocolate Layer
  1. In a double broiler, add coconut oil
  2. Once it begins to melt, add in raw cacao powder and stir together until smooth
  3. Stir in maple syrup and sea salt
  4. Top each cavity with 1½ teaspoons chocolate and return to the freezer to harden for about 30-40 minutes.
  5. Carefully pop each Berry Bloody Bone Cup from the cavities and enjoy! :)
Notes
*Store these in the fridge in an air-tight container or plastic bag for up to a week or in the freezer for 1-2 months!
Recipe by Sabrina's Sinless Secrets at https://sabrinassinlesssecrets.com/uncategorized/berry-bloody-bone-cups-paleo-gluten-free-refined-sugar-free-vegan/