These Bloody Cups are filled with a raspberry sauce – making it the perfect treat for Halloween! They are vegan, gluten-free and only need 3 ingredients!
When it comes to festive and seasonal recipes, I’m more like the last minute type of person. So simple, easy-to-make, yet delicious recipes are just the thing for me. Although we don’t really celebrate Halloween in Austria (some people dress up and go to parties, but children going trick or treating is more the exception), I simply had to create a ghoulish recipe for the blog.
That’s when these super easy Bloody Cups happened. They are vegan and gluten-free and only need 3 ingredients. They are pretty much like usual Peanut Butter Cups, but filled with a simple raspberry sauce. I love the combination of the sweet chocolate and tart raspberries – if you want to make this dessert for children, feel free to add a bit more rice syrup to the raspberry filling.
I really love how easy these are – they are the perfect dessert to bring to spontaneous Halloween parties. Last year we went to a friend’s birthday party on Halloween and me and 4 of my friends were the only ones who dressed up (we had a group costume, want to guess? 2 girls, 2 boys and one non-human :) ) – but it was so much fun. I think we’ll do the same thing this year – although I’m still undecided whether to dress up and as what..I’d be grateful for any last minute dress-up tips! Anyway… the recipe for these “beasts” is below.
- 1 cup frozen raspberries
- 1 tablespoon rice syrup
- 1 cup + 3/4 cup (150g + 100g) vegan baking chocolate (or chocolate chips)
- Heat the frozen raspberries in a small pot on medium-high heat until soft, mash the raspberries until there are no large chunks anymore & add the rice syrup. Give it a mix and set aside to cool.
- In a double boiler, melt 1 cup of the chocolate. Meanwhile place 8 muffin liners in a muffin pan.
- Place about 1 1/2 teaspoon of melted chocolate in the muffin liners and tilt them, so the chocolate spreads to the sides. Repeat for all the muffin liners and place it into the fridge for a few minutes (until the chocolate hardens).
- Melt 3/4 cup of vegan chocolate in the double boiler. Meanwhile add about a teaspoon of the raspberry filling into the chocolate coated muffin liners (place it in the middle). Once the chocolate has melted, pour it over the raspberry filling. Tilt it a bit so the top is covered with the chocolate completely. Let it harden in the fridge for about 5 minutes.
- Once the chocolate is hard, carefully remove the cupcake liners and enjoy.
Should you decide to give this Halloween treat a try I’d love to hear how it went! Write me a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3
Looking for more Halloween ideas?
Check out my Boozy Poison Cake recipe!
You did such an awesome job with the spooky vibe! Like a chocolate cup murder scene…but one that I’d want to be on the clean-up crew for ;) For being last minute with our creepy treats, I think we rocked it haha!
awwww, thank you so much, Natalie! hahaha, chocolate cup murder scene describes it perfectly! So funny :D I also think we did great! veganfoodbloggerhighfive
Scary food is one of the best Halloween ideas! Celebrating is fun…
I completely agree! Normally I try to make pretty food for the blog, but this time I thoroughly enjoyed making something ugly and ghoulish :D
Just saw these on Instagram, wow, they look so cool!
I totally love such simple recipes, pinned ;)
Thank you so much Evi! I’m so glad it caught your eye and you like it!! :) Simple recipes are the best – especially if they are last minute recipes. :)
More like bloody good!!!! I love these! Raspberry and chocolate is a fantastic tart, rich, but sweet combo!
Thanks Rebecca! :) It’s a wonderful combo, indeed!
What a genius idea for Halloween! I love berries and chocolate together and these are just the right balance of spooky and sweet! Pinned!
Thanks Amy and thanks for pinning! ^.^ I’m glad you like them :)
Raspberry & chocolate is always a winning combination. And these Bloody cups look wickedly good. I think they would also be perfect for Valentines Day.
Thanks Lynn! You’re right, they would be great for Valentine’s Day too :)
So simple and gorgeous! I love the raspberry chocolate combo, perfect contrast of fruity fresh and sour with the chocolate richness <3
Thanks Lucie! I’m glad you like them. It’s a great combo indeed :)
These are bloody awesome :D I actually made something similar a few weeks ago but they didn’t make it to the blog (they were so messy, like yours, so I just put the recipe in the “fail” pile, but they definitely work in the context of Halloween treats haha :D).
haha, nice! Oh yes, these are super messy – although they are less messy when the chocolate is spread higher on the edges. But they have to be a bit messy for Halloween :D
These look delicious! Were you and your friends Scooby Doo and the gang?
Hahaha, was it too easy?! You’re absolutely right, bravo! I guess it’s not that creative at all, but it was a blast and it was the first time I was part of a group costume :D
Hehe. What a clever idea <3 I’m not normally a fan of spooky things, but I can’t smile at the genius of these little cups :)
I just stumbled upon your blog via Pinterest. I’ve been clicking around for a few minutes and I must say I love it! You have such beautiful photographs and great recipes. I feel like I’ll be on a pinning spree soon :-)
My birthday is actually on Halloween and we always have a party. Costumes generally aren’t involved, but creepy eats are. I love these so much and would fit right in with our spread. Thanks for such a great post.
Thank you so much, Beth! I’m glad you like the blog and I hope you’ll find some delicious treats to make :) A friend of mine also has birthday on Halloween and we always make a Halloween/Birthday Party with some ghoulish snacks and desserts. It’s always fun and these Raspberry filled cups were perfect for it :)
I cooked these! Melting chocolate was more of an art form than I had anticipated, and I had to substitute sugar for the rice syrup (nowhere around me sold it :|) but I am happy at how these turned out.
I will probably leave them in their cups until right before serving tomorrow.
yeay! I’m so glad you like them, Jessica! Happy Halloween! :)
Thanks, Bianca. However, should it be 1 1/2 tablespoons of chocolate in each cup, since 1 1/2 teaspoons x 8 = 4 tablespoons?
Hi Anton, thanks for your comment. It totally depends on the size of the muffin cups. The exact amount of chocolate in each cup is less important than filling enough chocolate to be able to spread it around on the sides a bit. But mathematically, you’re totally right! :)