These chocolate cups with chia jam are the perfect dessert for your trick or treaters, and adult Halloween parties!
If you’re a follower of my blog, you know how much I love chocolate cups. I have my classic (and famous) banana peanut butter cups and my tahini caramel stuffed chocolate cups. So I figured it was high time to whip up something for Halloween that rivals the fun-size packs of Reese’s peanut butter cups.
These Halloween “Blood and Guts” Chocolate Cups are perfect for entertaining both adults and kids. They’re also nut free, so you can absolutely bring them to kid’s Halloween parties and to school for the big day!
Table of contents
Chia Jam – The “guts” is just spooky terminology for a healthy chia jam made with frozen raspberries and pomegranate arils, as well as a little lemon juice and maple syrup. You’ve seen me make chia jam before so you know I’m a big fan.
Chocolate cups – I use regular and mini chocolate cup molds, coat the bottom with chocolate, add a generous dollop of jam, and then cover the whole thing off with chocolate.
How to Make This Recipe
Step 1: In a saucepan, heat the raspberries, lemon and maple until the raspberries start to break down.
Step 2: Transfer raspberries to a container with a lid along with the chia seeds and pomegranate. Refrigerate over night.
Step 3: Melt chocolate and coconut oil in the microwave for 30 second intervals until smooth, and pour into the bottoms of silicon cup molds. Place in the freezer to firm up.
Step 4: Add a dollop of chia jam to each mold.
Step 5: Pour in the remaining chocolate covering the sides and top. Place them back in the freezer for at least 1-2 hours to fully firm up.
Unlike with my classic PB cups, which I prefer to be “perfect” just like the original, I actually don’t mind if you see some of the jam peaking out at the top or sides of these chocolate cups. It totally adds to the gory Halloween vibe, so you can even let the kids get involved.
You can also feel free to play with the fruit in the chia jam, or just skip that step and use store-bought jam if you don’t mind the extra sugar. The most important thing is that chocolate is going to get into your mouth stat and it’s going to be epic.
I used vegan chocolate for this recipe which makes it totally vegan. If you don’t need to make this recipe vegan, feel free to use any non-vegan chocolate variety.
Yes these chocolate cups are totally gluten-friendly.
These chocolate cups contain no nuts so its absolutely allergen free! Just make sure to always check the chocolate packaging to ensure that it hasn’t come in contact with nuts or other common allergens.
Absolutely you can! This recipe is super easy to modify so feel free to play around. If you choose to use store-bought jam instead try to look for a low-sugar option.
More Chocolate Halloween Recipes
- Healthy Twix Bars (Vegan)
- Healthy Snickers Bars (Vegan)
- Healthy Halloween Dirt Cups (Vegan & Kid Friendly)
- Halloween Chocolate Mousse Graveyards
What fun treats are you making this year for Halloween? Let me know down in the comments below!
Chocolate Cups with Chia Jam
- In a saucepan, heat the raspberries, lemon and maple until the raspberries start to break down. Give it a good mash and take off the heat. Transfer to a container with a lid along with the chia seeds and pomegranate. Refrigerate over night.
- In a microwave, melt the chocolate with the coconut oil over 50% heat in 30 second intervals until smooth.
- Pour the chocolate into the bottoms of silicon peanut butter cup molds (large or small) to get a thin 2 mm base. Place in the freezer to firm up.
- Add a dollop of the jam to each mold and pour the remaining chocolate over it, covering the sides and top. Place back in the freezer for at least 1-2 hours to fully firm up.
- When ready to serve, remove from the freezer and sprinkle with fleur de sel, if desired. Allow them to thaw out for a few minutes and enjoy.
Updated on October 23rd, 2021
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.