Chocolate Raspberry Peanut Butter Cups
These Chocolate Raspberry Peanut Butter Cups are a delicious twist on the classic treat. Creamy peanut butter, tart raspberries, and rich dairy-free chocolate come together in an easy, no-bake dessert. Perfectly sweet, slightly tangy, and completely addictive!
Servings: 12 Chocolate Raspberry Peanut Butter Cups
Calories: 190kcal
Cost: $7
Ingredients
- 1 ½ cups 270g non-dairy chocolate chips
- 1 tablespoon 15g coconut oil
- 1 cup 250g creamy natural peanut butter
- 2 tablespoons 30ml agave nectar or maple syrup (optional)
- Fresh raspberries about 60
Instructions
- Line a 12-cup muffin tin with paper liners or use a silicone mold.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth.
- Spoon about 2 teaspoons of melted chocolate into each muffin liner, covering the bottom. Freeze for 5 minutes.
- In a separate bowl, whisk together the peanut butter and agave or maple syrup until smooth. Microwave for 15 seconds if needed to make it easier to pour.
- Remove the muffin tin from the freezer and place 4–5 raspberries on top of the chocolate layer in each cup.
- Spoon about 1 tablespoon of the peanut butter mixture over the raspberries, ensuring they are covered. Freeze for 5–10 minutes until firm.
- Pour the remaining melted chocolate over each cup to seal the layers. Freeze for another 15–20 minutes until fully set.
- Store in an airtight container in the fridge for up to a week or in the freezer for up to two months. Let them sit at room temperature for a few minutes before eating for the best texture.
Notes
- Use fresh raspberries for the best texture. If using frozen, thaw and pat them dry first.
- Chill between layers to keep them from mixing.
- Store in the fridge or freezer to keep them firm and fresh.
- Swap peanut butter with almond or sunflower seed butter for a different flavor.