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Bloody Cups for Halloween (Vegan & Gluten-Free) + Video

These Bloody Cups are filled with a raspberry sauce – making it the perfect treat for Halloween! They are vegan, gluten-free, and you’ll only need 3 ingredients!

Bloody Cups for Halloween stacked

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 Peanut Butter Cups, but filled with a simple raspberry sauce.

I love the combination of sweet chocolate and tart raspberries – if you want to make this dessert for children, feel free to add a bit more sweetener to the raspberry filling.

I really like how easy these are – they are the perfect dessert to bring to spontaneous Halloween parties.

How to make vegan Bloody Cups – Recipe Video (1 min)

Bloody Cups for Halloween in the muffin tray
The easiest way to make them is to fill a muffin pan with muffin liners. This will help the chocolate cups to hold their shape.
Bloody Cups for Halloween with raspberry sauce oozing out
Bloody Cups for Halloween stacked and with raspberry sauce oozing out

Looking for more spooky Halloween Recipes?

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I hope you enjoy these Bloody Cups as much as I do! Let me know if you give them a try!

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Cheers, Bianca

Bloody Cups for Halloween |

Bloody Cups for Halloween (Vegan & Gluten-Free)

Elephantastic Vegan
These Bloody Cups are like Peanut Butter Cups – but filled with a raspberry sauce – making it the perfect treat for Halloween! They are vegan, gluten-free and only need 3 ingredients – the ideal last minute recipe.
4.56 from 34 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine Vegan
Servings 8 chocolate cups
Calories 97 kcal


  • 1 cup frozen raspberries
  • 1 tablespoon rice syrup or maple syrup or agave 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.


Storage: Keep them in the fridge until ready to serve! :) 


Calories: 97kcalCarbohydrates: 8gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 5mgPotassium: 159mgFiber: 3gSugar: 2gVitamin C: 4mgCalcium: 22mgIron: 3mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Recipe Rating


Tuesday 31st of October 2023

These are AMAZING! Such a simple recipe, rather healthy and perfect for Halloween or any party! Thank you so much Bianca! :)


Tuesday 31st of October 2023

Overall a great recipe. I made a few changes from Batch one to Batch 2. I thought I would post it here in case it is helpful to others. I used really good quality baking semi sweet chocolate. I used mini muffin tins (24) in order to make this one bite. For the first layer of chocolate, as it is mentioned in the recipe it is important to ensure to brush the chocolate on the sides. After adding the raspberry layer and the top layer of the chocolate, I put it in the freezer for 30 minutes. This really helped me remove the cupcake liner easily. In batch one, I followed the recipe and put it in the fridge, and it was a nightmare to remove the cupcake liner, because raspberry filling was leaking everywhere. Once you remove the cupcake liner, you can shift it back to the refrigerator and let it come to room temperature (at least for 30 minutes) before serving.


Sunday 30th of October 2022

I've just made these and they are delicious! I only needed 200g of chocolate, though (I have silicone muffin cups that are a bit smaller than regular muffin liners). I also added half a tablespoon of chia seeds to the raspberry filling to thicken - but it was still super messy to eat. :D

Nicole White

Monday 7th of October 2019

These look amazing and I have included them in my round up of Halloween desserts! Thank you so much for allowing me to share!!


Tuesday 20th of August 2019

Hi Bianca

love the recipe, surely gonna try it.