Jelly Chocolate Cups by Ellie Bullen

Cook Time 20 minutes | Makes 8 small cups

(including 10 minutes preparation time)

These are like Reese’s peanut butter cups, but even better! Not only are they sugar-free and keto-friendly, they’re also easy to make and satisfy sugar cravings without giving you a sugar rush.



  • 40g frozen raspberries
  • 1 teaspoon chia seeds
  • 100g cacao butter, melted
  • 3 tablespoons melted coconut oil
  • 40g (1⁄2 cup) cacao powder
  • 3–4 teaspoons reishi mushroom powder (optional)
  • 1⁄4 teaspoon sea salt
  • 1 1⁄2 teaspoons liquid stevia or erythritol powder (see Tips) (or 3 teaspoons pure maple syrup)
  • 2 heaped tablespoons smooth peanut butter


Crumble the raspberries into a small bowl and stir through the chia seeds. Set aside to thaw.

Combine the cacao butter, coconut oil, cacao powder, reishi powder (if using), salt and stevia or erythritol in a bowl and stir well. Spoon half the mixture into four large or eight small silicone cupcake moulds, stirring between each spoonful to prevent the reishi powder and sweetener settling on the bottom. Place the moulds in the freezer for 5–10 minutes to set.

Remove the moulds from the freezer and spoon an equal quantity of peanut butter in the centre of each mould. Using the back of a spoon, spread the peanut butter into a disc that is slightly smaller than the diameter of the chocolate base.

Next, spoon the raspberry ‘jelly’ on top of the peanut butter. Finally, spoon in the remaining chocolate mixture, ensuring the fillings are covered. Place in the freezer for another 5–10 minutes or until set.

The chocolate will quickly melt when the cups are removed from the freezer, so it’s best to eat them straight away (see Tips). Once set, they will keep in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.

TIPS: If you would like a version that melts less quickly, replace the coconut oil with additional cacao butter as it has a higher melting point. They’re very rich when made this way, so you may only need a half serving.

Reishi mushroom is popular in Eastern medicine. It’s known for it’s immune-boosting properties and can be found in health-food stores and online.

Erythritol is a naturally derived sugar alcohol. It is unlikely to create the digestive issues that other sugar alcohols, such as sorbitol and xylitol, can cause. It can be found in health-food stores and some supermarkets.

‘The Global Vegan by Ellie Bullen, Published by Plum, RRP $34.99, Photography by Ellie Bullen’ 

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