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 sweetener to the raspberry filling.
How to make vegan Bloody Cups – Recipe Video (1 min)
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.
Bloody Cups for Halloween (Vegan & Gluten-Free)
- 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.
Looking for more spooky Halloween ideas?
Check out my Boozy Poison Cake recipe!