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Raspberry dark chocolate wonton cups

Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...

Raspbery and dark chocolate, enough said

Wonton wrappers become an edible cup for dark chocolate shavings and a single raspberry. This vegan holiday appetizer recipe can also be served as a mini-dessert.

Raspbery and dark chocolate, enough said

Raspberry Dark Chocolate Wonton Cups

Makes 24


    • 24 vegan wonton wrappers
    • Olive oil spray
    • 1-1/2 cups nondairy whipped topping
    • 1 cup dark chocolate shavings
    • 24 fresh raspberries


  1. Preheat oven to 350 degrees F. and spray 2 (12-servings each) muffin pans with olive oil spray.
  2. Press 1 wonton wrapper into each muffin cup and spray with olive oil. Bake for 5 to 7 minutes or until wonton wrappers are crisp and lightly browned.
  3. Transfer wonton cups to wire racks to cool.
  4. Spoon whipped topping into each wonton cup. Sprinkle with dark chocolate and set a single berry in each cup.
  5. Serve immediately.

More vegan desserts

Vegan raspberry oat squares
Vegan triple chocolate pudding
Vegan carrot cake

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