Bloody Cups

Every year my office has a staff potluck at Halloween. It's fun. I took over the mantle from the previous organizer's impossible to fill shoes a few years ago. There's competitions for costumes and food - scariest and tastiest food. Last year I found these Bloody Cups from Elephantastic Vegan. These are super easy and super rich. Consider making these for your Halloween parties.

Ingredients:
1 cup frozen raspberries
1 tablespoon agave syrup
2 cups dark chocolate 

Directions:

1. Thaw frozen raspberries and mash into small bits. Warm over medium-high heat to accomplish this, if necessary. 
2. Mix in the agave syrup to sweeten.
3. Set aside to cool.
4. Melt the chocolate via your preferred method. My preferred method is to microwave for 30 seconds, stir, microwave for 30 seconds, stir, repeat until it's all melted. 
5. Keep warm and fluid.
6. Place about 8 or 9 cupcake liners in a muffin pan. 
7. Pour enough chocolate to cover the bottom of each liner by about 1/4" and tilt around so it spreads to all sides. 
8. Allow cupcake liner chocolate to harden in the fridge for a few minutes.
9. Add a teaspoon or so of raspberry filling to each chocolate base. 
10. Pour the remaining fluid chocolate over the filling and tilt as necessary to cover the filling completely. 
11. Harden in fridge for at least 5 minutes.
12. Remove cupcake liners before serving and allow small amounts of raspberry to leak out for a spooky effect.

Notes:

• Store in refrigerator until ready to eat.