Before the delicious berry season has come to an end, let me introduce you to an easy-to-make bite-size snack. These tiny vegan sweets are not only refreshing, but they also literally taste like summer! And if you are one of the summer lovers, this recipe will be perfect for you! So, here they are – my vegan chocolate berry cups!
Necessary ingredients for vegan chocolate berry cups
The necessary ingredients to prepare these vegan chocolate berry cups are few. You’ll need coconut cream, chocolate, water, some sweetener and berries. I used blueberries and raspberries, but you can use any other berries that you like. Two other things that you’ll definitely need for this recipe are ice cube tray and toothpicks. These two things are necessary to create the edible chocolate cups, in which you’ll then put inside the berry cream. If you don’t have toothpicks, you can use matches instead. Or anything else that once the water is frozen will serve as a holder of the ice cube, so that you can dip it in the melted chocolate. But now let’s go more in detail on how to prepare these vegan chocolate berry cups!
How to make the chocolate cups
The day before place an ice cube tray with water and a toothpick in every cube of the tray in the freezer. The next day start by melting the chocolate. I advise you not to melt all the chocolate immediately because you’ll put ice cubes in it, so it could start to become solid. Melt half of the total amount of chocolate in a tiny glass with small diameter, yet big enough to dip the ice cube in the chocolate. Once the chocolate is melted, take something with a flat surface, like a cutting board, and cover it with parchment paper. Then by holding the ice cube by the toothpick, dip it in the melted chocolate and then transfer to the parchment paper. Once you’ve finished the first half of the chocolate, put the prepared cups in the freezer. Repeat the same with the other half of the chocolate.
How to make the vegan berry cream
Once all your ice cubs with chocolate are in the freezer, it’s time to make the vegan berry cream. In a blender mix together the white solid part of the coconut cream with berries that you’ve chosen. If you want the cream to be more on the sweet side, add some sweetener of your choice. Otherwise skip the sweetener and leave the cream with its natural sweetness from the berries. Don’t overmix it to avoid that the cream becomes too liquid! Since from the mixing the cream might have become a bit warm, put it in the fridge for some minutes while you free the chocolate cups from the ice.
How to prepare the vegan chocolate berry cups
Now it’s time to check on our chocolate cups! Take them out from the freezer and pull out from each chocolate cup the ice cube. It should come out very easily, if the chocolate has hardened completely. In case there are some water drops in the chocolate cups, just turn them around for a second to let the water drop out. Once you have freed all the chocolate cups from the ice cubs, it’s time to fill them with the berry cream! Since the cups are quite tiny, I advise you to fill a pastry bag with the cream to make things easier. Fill every cup with the prepared berry cream and, if desired, place a fresh berry on top of each cup. And that’s it! Your vegan chocolate berry cups are ready!
These vegan chocolate berry cups are the perfect bite size snack for a hot summer day, so don’t hesitate to prepare them! Just remember that it’s necessary to keep them in the fridge – especially in summer! In case you are a fan of chocolate cups, I advise you in the future to try also my vegan Dalgona coffee cups! But for now, just enjoy these chocolate berry cups because they really are:
-
vegan
- juicy
- easy to make
- healthy
- bite-size
- naturally sweet
- full of vitamins
- refreshing
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more: snap a picture of your masterpiece and post it on Instagram by tagging @vegan_bunnymommycooks or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 25 min |
| Servings |
chocolate cups
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- 200 g of dark vegan chocolate
- 100 g of the white solid part of full fat coconut milk (refrigerated overnight before use)
- 35 g of fresh raspberries
- 35 g of fresh blueberries
- 1 teaspoon of any sweetener of your choice (optional)
- ADDITIONAL INFO: you’ll also need an ice cube tray and toothpicks; the water must be frozen the day before making this recipe
Ingredients
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- (!) this step must be done the day before (!) place an ice cube tray filled with water and a toothpick in every cube of the tray in the freezer;
- melt part of the chocolate in a tiny glass with small diameter, yet big enough to dip the ice cube in the chocolate;
- once the chocolate is melted, take something with a flat surface, like a cutting board, and cover it with parchment paper. Then, by holding the ice cube by the toothpick, dip it in the melted chocolate and transfer it to the parchment paper. Once you’ve finished the first half of the chocolate, put the cups in the freezer and repeat the same with the other half of the chocolate;
- in a blender mix together the white solid part of the coconut cream with berries and sweetener (if used). Do NOT overmix to avoid that the cream becomes too liquid* (check notes)! Put the cream in the fridge for some minutes to cool;
- take out from the freezer the chocolate cups and pull out from each chocolate cup the ice cube – it should come out very easily, if the chocolate has hardened completely. In case there are some water drops in the chocolate cups, turn them around for a second to let the water drop out;
- take the berry cream out from the fridge and fill each chocolate cup with it. Do it with a teaspoon or use a pastry bag for it. If desired, place a fresh berry on top of each cup. Before serving keep the chocolate berry cups in fridge.
* in case the cream turns out too liquid, place it in the freezer for a while and fill the chocolate cups with it only when it has reached a state that is similar to an ice cream
