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!