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No-Bake Chocolate Raspberry Cups

Stunning bite-sized layered desserts featuring a nutty date crust, a creamy vibrant raspberry center, and a crisp dark chocolate shell.
Print Recipe
Prep Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Crust Layer
  • 1 cup raw almonds or walnuts
  • 1 cup Medjool dates pitted
  • 1 tbsp coconut oil melted
  • 0.25 tsp sea salt
Raspberry Cream Layer
  • 1.5 cups fresh raspberries
  • 1 cup raw cashews soaked in hot water for 1 hour, then drained
  • 3 tbsp maple syrup
  • 3 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice freshly squeezed
Chocolate Topping
  • 1 cup dark chocolate chips
  • 1 tbsp coconut oil
  • 12 fresh raspberries for garnish

Equipment

  • 12-cup muffin tin
  • Silicone muffin liners
  • Food processor
  • Microwave-safe bowls

Method
 

  1. Line a 12-cup muffin tin with silicone liners and set aside.
  2. In a food processor, pulse the nuts until broken down into a coarse meal.
  3. Add the pitted dates, 1 tbsp melted coconut oil, and salt. Process until a sticky dough forms.
  4. Press about 1 tbsp of the crust mixture firmly into the bottom of each muffin liner. Place the pan in the freezer.
  5. Wipe out the food processor. Add the drained cashews, raspberries, maple syrup, 3 tbsp coconut oil, vanilla, and lemon juice. Blend until completely smooth and creamy.
  6. Pour the raspberry filling evenly over the chilled crusts. Tap the pan on the counter to remove air bubbles. Freeze for 1 to 2 hours until the filling is firm.
  7. Melt the chocolate chips and 1 tbsp coconut oil in the microwave in 30-second increments until smooth.
  8. Spoon the melted chocolate over the set raspberry layer, spreading to the edges. Immediately press one fresh raspberry into the center of each cup.
  9. Freeze for an additional 15-30 minutes until the chocolate shell is completely set. Peel off the silicone liners and let sit at room temperature for 5-10 minutes before serving.

Notes

Store leftover cups in an airtight container in the freezer for up to 2 months. Do not substitute the coconut oil with another oil, as it is required to help the layers solidify in the freezer.