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Chocolate & Raspberry no Bake Cups

Chocolate raspberry no bake cups

Super easy to make, these delicious, healthier treats are sure to be a hit! The combination of raspberry and chocolate is a winning duo.

Takes 13 minutes

Serves 6

Ingredients
 

  • 6 tbsp oats
  • 80 g cashews
  • 100 g chopped dates
  • 2 tbsp coconut oil
  • Filling
  • 150 g raspberries
  • 2 tbsp chia seeds
  • 1 tbsp maple syrup
  • Top layer
  • 150 g chocolate

Instructions
 

  • Prepare the Base:
    In a food processor or blender, add the cashews, dates, oats, and coconut oil.
    Blend for about 2-3 minutes, or until the mixture begins to come together into a sticky, cohesive mass.
  • Line the Cupcake Tin:
    Line a 6-cup cupcake tin with cupcake liners. Divide the oat-cashew-date mixture evenly between the 6 cases, pressing it firmly to create the base layer.
    Shape the mixture up the sides slightly to form a cup, ensuring it’s thick enough to hold the filling without leaking.
  • Make the Raspberry Filling:
    In a bowl, combine the raspberries, chia seeds, and maple syrup.
    Use a fork to roughly mash the mixture, leaving some texture.
  • Fill the Cups:
    Spoon the raspberry filling into each of the 6 cups, filling them just to the top of the cashew base. Ensure the filling doesn’t overflow so it can be easily capped with chocolate.
  • Melt the Chocolate:
    Melt the chocolate in a microwave or over a double boiler. Once melted, evenly pour it over the top of each cup, ensuring the filling is fully covered.
  • Set the Cups:
    Allow the chocolate to set. If you're in a hurry, place the cups in the fridge or freezer to speed up the process.
    Once the chocolate has hardened, they are ready to enjoy!
Keyword no bake
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