These Halloween Blood and Guts Chocolate Cups are a perfect Vegan and Gluten Free 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, 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 completely Vegan and Gluten Free, so they’re 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!
How to Make Halloween Blood and Guts Chocolate Cups
See what I did there with the rhyme? Maybe I’ll be Dr. Seuss for Halloween this year. Well I haven’t yet figured out my costume, nor have I decided on what Poppy the Double Doodle is going to be, but I definitely HAVE decided I will be making these Halloween Blood and Guts Chocolate Cups.
So it starts by making the guts. That’s just spooky terminology for a healthy chia jam made with frozen raspberries and pomegranate arils. You’ve seen me make chia jam before so you know I’m a big fan.
Next, is the best part- the chocolate of course! 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. Unlike with my classic PB cups, which I prefer are “perfect” just like the original, I actually don’t mind if you see some of the jam peaking out at the top or sides. It totally adds to the gory Halloween vibe with these Halloween Blood and Guts Chocolate Cups, so you can even let the kids get involved.
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. Pair this with my tasty Chocolate Mousse Graveyards and have a spook-tastic Halloween!
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Now I want to know what you’re making for Halloween treats!
Have you tried making my Halloween Blood and Guts Chocolate Cups?
What are you and your family members being for Halloween?
And most importantly, what should Poppy be for Halloween??
Leave me a comment below with your thoughts!!
- 1 1/2 cups frozen raspberries
- 1 tbsp lemon juice
- 1 tsp maple syrup or more to taste
- 2 tbsp chia seeds
- 1/2 cup pomegranate arils
- 300 g dark chocolate vegan if needed, chopped
- 1 1/2 tbsp coconut oil melted
- Fleur de sel if desired
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.