Raspberry & Chocolate Coconut Cups

I am a total sucker for most homemade or handmade sweet things, but these days, I try to make cleaner versions of everything! I don’t stick to any strict rules, we are not vegan or paleo, and thankfully there are no allergies in our household (just a bit of good old gluten intolerance). Generally with my baking (or raw “baking”) I just try to make things gluten free, dairy free and refined sugar free wherever possible. And if I can’t do all three, sometimes two is good enough!

Here’s a recipe for some little treats that I came up with by accident. I had some spare mixture left over from a raw slice and decided to spoon it into silicon muffin moulds, then added some homemade raspberry chia jam and baked them, and they actually turned out pretty great! For my second batch I left half without jam, then added organic dark chocolate instead, once they were cooked. Archer really loves the chia jam ones, he’s been saying “biccie, biccie!” a lot! I’d much rather he has these than something out of a packet so I think they’ll be a regular in our house! I had heaps of fun styling and shooting these too so I think there will be more recipes to come!

Recipe below



1 cup shredded coconut
1 cup almond meal
1 cup rolled oats (I used GF)
1 tsp vanilla extract
2 tbsp honey
1 tbsp solid coconut oil
Pinch of salt
Jam of choice (I used homemade raspberry chia jam)
100g melted dark chocolate
Preheat oven to 180C (fan forced)
Add all ingredients except jam & chocolate to food processor & mix at medium speed until they come together to form a soft dough.
Add more honey and/or coconut oil if mixture is too dry or crumbly.
Press mixture into silicone muffin moulds or cupcake cases, at about half a cm thickness, pressing a little of the mixture up the sides to create a slight cup shape.
For jam version: Add approximately 1 dessert spoon of jam to half of your cups
For chocolate version: Leave cups empty for now
Cook for 12 minutes or until light golden brown.
Allow to cool for 10 minutes in cases
For chocolate version: Once cooled, add approximately 1 dessert spoon of melted chocolate to each cup. Optional: add a few cacao nibs per cup
Allow to set

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