DifficultyBeginner

When you’re craving a little something sweet and also a little something special without a whole lot of work, this is for you. I was having one of these kinda days in the middle of July just before heading back to visit my family. I had fresh raspberries that I had just picked from my raspberry bushes so that was the inspiration for the filling. I made loads of these and brought them back to my family. They were quickly devoured by all. My nephew told me they reminded him of Wagon Wheels (one of my favourite childhood “special” after school treats).
TIPS: Always use the highest quality chocolate when making homemade chocolate based treats like these. Why? Inferior chocolate doesn’t melt well, in fact sometimes it clumps up. Plus, inferior chocolate is usually made with inferior ingredients and that also comes through in the taste. With the raspberry filling centre it can get a little messy which is why I use mini paper cups. It is optional, especially if you are using silicone. However, since silicone is not rigid if you don’t have a baking pan/cookie sheet underneath them while they firm up they will not set right. Melted and cooled Vegan white chocolate seems to crack a little easier then than dark chocolate. The tops were a little prone to cracking, so just be mindful of that especially when removing them from the molds/cups.
Use fresh raspberries as frozen will be too watery for the filling. For simplicity’s sake I used whole bags of chocolate chips. Since white chocolate chip bags are often a smaller quantity you will end up with extra melted dark chocolate. I simply made about 4 extra all dark chocolate cups.

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Yields24 Servings
Prep Time25 minsTotal Time25 mins
 1 tsp refined coconut oil
 1 tbsp refined coconut oil
 ¼ cup fresh raspberries
 ¾ -1 tbsp maple syrup
 3 Large handfuls of gluten free pretzels I love Glutino brand pretzels
1

Melt white chocolate and coconut oil over a double boiler. If you don’t actually own a double boiler pan (I don’t) a double boiler is simply the combination of a pot and a heat safe bowl. You place the bowl atop a pot half filled with water. Place chocolate in bowl over the pot and as the water heats (do not boil the water as the high heat can scald the chocolate) stir chocolate until it melts.

2

Line a 24-36 count mini muffin tin with mini muffin paper cups (or omit the paper cups). If you are using a silicone mini muffin container, place it on a baking tray/cookie sheet as silicone is very wobbly and your cups will not set properly if they are jostled about. Spoon about 3/4 tbsp of the melted white chocolate coconut oil mixture into your mini muffin cups. Pop in the fridge or freezer until set (freezer will only take about 10 minutes or so). In the fridge it will take about double that amount of time to set.

3

In a small bowl smash the raspberries with the maple syrup using a fork until it is the consistency of jam. Set aside. Add the pretzels to a plastic or paper bag (I use silicone reusable ‘Stasher” bags) and gently bash the pretzels with the end of a rolling pin until they are small chunks. Set aside. Melt the dark chocolate and 1 tbsp of oil just as you did the white chocolate. Because the dark chocolate I used was a little larger quantity than the white I was able to make 4 extra fully dark cups (100 % dark chocolate base and top). So if you are using the same slightly larger quantity of dark chocolate chips, you can pour 3-4 more chocolate bases and then top with more dark chocolate once they are set and filled.

4

Spoon a little bit of the raspberry mixture (about 1/2-3/4 tsp) on top of the set white chocolate and then add about double the amount of pretzels bits. Top with the dark chocolate to fully cover the fillings. Sprinkle top of cups with extra pretzel bits, if desired. Pop back into the fridge to set up. If you are making this in the summer you will need to keep them in the fridge. If it is winter time you can leave them out depending on temperature of your house. Store in a sealed container in the fridge for up to 3 weeks or so.

Ingredients

 1 tsp refined coconut oil
 1 tbsp refined coconut oil
 ¼ cup fresh raspberries
 ¾ -1 tbsp maple syrup
 3 Large handfuls of gluten free pretzels I love Glutino brand pretzels

Directions

1

Melt white chocolate and coconut oil over a double boiler. If you don’t actually own a double boiler pan (I don’t) a double boiler is simply the combination of a pot and a heat safe bowl. You place the bowl atop a pot half filled with water. Place chocolate in bowl over the pot and as the water heats (do not boil the water as the high heat can scald the chocolate) stir chocolate until it melts.

2

Line a 24-36 count mini muffin tin with mini muffin paper cups (or omit the paper cups). If you are using a silicone mini muffin container, place it on a baking tray/cookie sheet as silicone is very wobbly and your cups will not set properly if they are jostled about. Spoon about 3/4 tbsp of the melted white chocolate coconut oil mixture into your mini muffin cups. Pop in the fridge or freezer until set (freezer will only take about 10 minutes or so). In the fridge it will take about double that amount of time to set.

3

In a small bowl smash the raspberries with the maple syrup using a fork until it is the consistency of jam. Set aside. Add the pretzels to a plastic or paper bag (I use silicone reusable ‘Stasher” bags) and gently bash the pretzels with the end of a rolling pin until they are small chunks. Set aside. Melt the dark chocolate and 1 tbsp of oil just as you did the white chocolate. Because the dark chocolate I used was a little larger quantity than the white I was able to make 4 extra fully dark cups (100 % dark chocolate base and top). So if you are using the same slightly larger quantity of dark chocolate chips, you can pour 3-4 more chocolate bases and then top with more dark chocolate once they are set and filled.

4

Spoon a little bit of the raspberry mixture (about 1/2-3/4 tsp) on top of the set white chocolate and then add about double the amount of pretzels bits. Top with the dark chocolate to fully cover the fillings. Sprinkle top of cups with extra pretzel bits, if desired. Pop back into the fridge to set up. If you are making this in the summer you will need to keep them in the fridge. If it is winter time you can leave them out depending on temperature of your house. Store in a sealed container in the fridge for up to 3 weeks or so.

Black & White Chocolate Raspberry Crunch Cups (GF Vegan)