Blackberry Chocolate Cups ... and a #VirtualEasterParty!

With Easter around the corner, there's a strong influx of chocolate and/or bunny-themed recipes in the food blogosphere. So a bunch of us bloggers got together to hold what we're calling a #VirtualEasterParty.

From Easter egg truffles to healthy carrot cake and some savoury salads for your Easter celebrations, we've created a list of recipes to get the party started (see below)! 

My contribution? These Blackberry Chocolate Cups. They're quick and easy to make (if you've left things last minute like I do) and a whole lot healthier than your standard Easter chocolate. Easter used to be a time of year that left me with a major post-chocolate-binge-hangover, so now I enjoy making my own chocolates and treats that are still delicious without leaving me wired on sugar. 

The recipe is really versatile; you can add whatever you like to the chocolate base. I used blackberries because that's what I had in my freezer, but you could use different fresh or frozen berries, crushed nuts, a little bit of chopped dried fruit (I keep dried fruit to a minimum because it's a concentrated form of sugar) or a combination of all three.

So. Here's my recipe, and don't forget to check out the list of other delicious recipes below (and maybe you'll discover some new blogs to follow in the process)!

Blackberry Chocolate Cups

Gluten-free | Vegan | Low Fructose


  • 3 x 20ml tablespoons extra virgin coconut oil, melted
  • 2 x 20ml tablespoons nut butter (I used almond butter)
  • 2 x 20ml tablespoons raw cacao powder
  • 1 x 20ml tablespoon rice malt syrup
  • Large handful frozen blackberries


  1. Mix the melted coconut oil, nut butter, cacao powder and rice malt syrup together in a small bowl until well combined.
  2. Place some mini muffin cases onto a flat tray (I used 9 x silicone mini muffin cases) and spoon the chocolate mixture into the cases. Don't fill them right to the top; you want to leave a little bit of space for the chocolate to rise when you drop in the berries. 
  3. Top each chocolate cup with a few berries. Place the tray into the fridge or freezer for an hour or so until the chocolate is set.
  4. Store the chocolates in the fridge or freezer (because the coconut oil in the chocolate may start to melt at room temperature). I store mine in the freezer and then leave them to defrost in the fridge for a couple of hours before eating.

Makes 9 mini cups.


The #VirtualEasterParty List!


A Sunshine Mission /// Carrot Cake Oatmeal Bars

Brewing Happiness /// Healthy Ambrosia Salad

She Can't Eat What?! /// Coconut Oat Granola with Rosewater Cream

Nourish Everyday /// Superfood Chocolate Cake with Matcha Frosting

Wholehearted Eats /// Rainbow Rolls with Creamy Miso

Rebel Recipes /// Carrot Cake Baked Oatmeal with Lemony Cashew Cream

Hot for Food /// Vegan Carrot Cake

Chocolate for Basil /// Green Apple Celery Slaw with Candied Pecans

Naturally Hanne /// No Bake Chocolate Mousse Tarts

Scaling Back Blog /// Spring Artichoke Pesto Pasta

Some Bits and Bobs /// Steamed Veggies with Quinoa and Sprouts

Well & Full /// Purple Cauliflower Tabbouleh

Gratitude & Greens /// Vegan Easter Egg Truffles

Nourish Atelier /// Beluga Lentil Caviar 2 Ways

Food by Maria /// Vegan Potato Gratin with a Twist

Vegetaryn /// Vegan Chocolate Covered Easter Eggs 

Dower Hollingsworth /// Hot Cross Cupcakes

Pinky's Pantry // Raw Lemon Cheesecake with Candied Lemon Peel