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Summer is officially here! So it’s time to fully embrace the season of fruity goodness and treat yo’self with this single-serving CHOCOLATE RASPBERRY BUTTERCUP! This is not your typical buttercup with a massive layer of filling. Instead, it incorporates nut butter with chocolate while adding in little pops of fresh, fruity flavor throughout.
Side note, aren’t raspberries so pretty when they’re enrobed in chocolate??
Everyone knows chocolate and raspberry are a winning pair! And during this time of the year, this buttercup is a fun, easy way to treat yourself while enjoying seasonal offerings.
This chocolate raspberry buttercup is rich and fresh all the once! It’s tart and sweet from raspberries and fudgy from the chocolate (I like using coconut sugar-sweetened) and almond butter.
Just melt the first three ingredients together, then press the raspeberries into the chocolate mix. After about 10 minutes in the freezer, you can really your teeth into this! The measurements in this recipe yield one butter cup, so you might want to double or quadruple this recipe to have on hand or to share.
Chocolate Raspberry Buttercup
Ingredients
- 1 tablespoon almond butter
- 1 heaping tablespoon chocolate
- 1 teaspoon coconut oil
- 4-5 fresh raspberries
Instructions
- Melt together the chocolate, almond butter, and coconut oil and stir until smooth.
- Pour into muffin liner (I like to use a reusable one because they stand alone without a muffin tin).
- Press raspberries into the chocolate, covering each berry completely.
- Place in the freezer for 10 minutes.
- When ready to enjoy, pop out of muffin liner, and sink you teeth in! I like to enjoy it with a fork for less of a melty mess.
