Halloween Chocolate Cups filled with Tasty-Red-Goo

WARNING: For Halloween, the Tasty-Red-Goo in this recipe may look like blood, but it is actually the perfect mixture of our:

Honey, strawberry, raspberry and beet root powders

Want a fun-and-spooky but super-healthy recipe this Halloween?

We have just the recipe for you!

Our awesome kitchen team had ‘way too much fun’ making this incredible Halloween recipe.

It’s called: Halloween Chocolate Cups filled with Tasty-Red-Goo. 

And our official taste-testers (we know, it's a tough job but somebody has to do it) call it the perfect evolution of the peanut butter cup, but for Halloween.

What makes this special recipe so tasty, fun and spooky?

The honey, strawberry, raspberry and beet root powders mix perfectly and taste delicious with the bittersweet chocolate chips and cacao wafers. 

These Bloody Chocolate cups are perfect and you’ll only need a few ingredients.

This vegan-friendly recipe is not only for Halloween, but it’s fruity and chocolatey so it’s great for any holiday. 

This recipe is easy to make, so let’s get started!

Here is what you need and how to make it.

Ingredients for the chocolate cups and tasty-red-goo:

1. 2 tbsp organic freeze dried raspberry powder
2. 2 tbsp organic freeze dried strawberry powder
3. 1 tsp organic beet root juice powder
4. 2 tbsp strawberry honey 
5. 2 cups organic bittersweet chocolate chips
6. 1 tbsp organic cacao butter wafers
7. 6 tbsp water 
8. Muffin pan
9. Muffin liners

Directions:

1. In a small bowl add raspberry powder, strawberry powder, beet juice powder, honey and water. Mix well until you have a thick jam-like consistency (add water if it is too thick).
2. To a saucepan, add bittersweet chocolate chips and melt them on low heat. Once melted, add 1 tbsp of the cacao butter wafers (5 to 6 wafers). Stir the melted cacao wafers until they fully mix into the melted bittersweet chocolate chips. Set aside to cool at room temperature.
3. Meanwhile, place the muffin liners in the muffin pan.
4. Place about 1½  tbsp 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.
5. Add ½ tbsp of the strawberry raspberry filling into the chocolate coated muffin liners, spread evenly. 
6. Pour the melted chocolate over the strawberry raspberry filling. Tilt the muffin pan so the top is completely covered with the chocolate. Let it harden in the fridge for about 5 minutes. 
7. Once the chocolate is hardened, carefully remove the muffin liner and serve.
8. Enjoy !!