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Sweets do not last very long in my house, which is why I always like to keep some more wholesome options on hand for whenever the craving strikes. These No-Bake Almond Butter and Raspberry Cups are a feel-good treat that I never feel bad about keeping stashed in my fridge.
This mini chocolates are such a fun twist on a classic peanut butter cup. They’re filled with a combination of almond butter and mashed raspberries. It’s kind of like a PB&J in the form of dessert.
To make them, you’ll melt together a duo of dark chocolate chips (I like Hu Gems) and coconut oil until the mixture is smooth and shiny. For the filling, I mix unflavored protein powder with creamy almond butter; the powder helps to give the almond butter a little more body, plus you get the added boost of protein. The three-ingredient raspberry mash is made with a combination of fresh raspberries, chia seeds, and honey. It’s perfectly simple and sweet! I like to top each cup with some flaky salt to help offset the sweetness of the chocolate and raspberries (plus it just looks pretty!)
Ingredients:
- Dark Chocolate Chips
- Coconut Oil
- Flaky Salt
- Fresh Raspberries
- Chia Seeds
- Honey
- Creamy Almond Butter
- Unflavored Protein Powder
Step-by-Step:
step one: prep the mini muffin pan
Line a 24-cup mini muffin pan with baking cups.
step two: melt the chocolate
In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second increments, stirring after each interval, until the mixture is completely melted and smooth, taking care not to burn it.
step three: spread the chocolate in the baking cups
Pour 1 teaspoon of melted chocolate in each baking cup. Gently bang the muffin tin against the countertop to ensure that the chocolate is spread evenly, then place the muffin in the freezer for 10 minutes. Set the remaining chocolate aside.
step four: mash the raspberries
Add the raspberries to a medium mixing bowl. Using the back of a fork, mash the raspberries. Stir in the chia seeds and honey until well combined. Set aside.
step five: make the almond butter mixture
Meanwhile, in a separate small bowl, add the almond butter and protein powder and stir until combined. This should be a dough-like consistency. Set aside.
step six: assemble the cups
Remove the muffin pan from the freezer and add a teaspoon of almond butter mixture into each cup. It doesn’t have to be perfect. I just tear them into balls and toss them on top of the frozen chocolate. Add 1 teaspoon of the raspberry mixture on top of the almond butter mixture. Distribute the melted chocolate over the top so that they are covered. Finish with a tiny pinch of flaky salt on top (if using).
step seven: freeze and enjoy
Place in the freezer for 30 minutes to 1 hour to set. Keep refrigerated in an airtight container until serving.
Recipe FAQs:
Absolutely! These would be great with regular peanut butter or even cashew butter.
Keep the cups stored in an airtight container in the fridge. I like to use parchment paper between the layers to prevent them from sticking.
If you’re looking for a sweet, feel good treat that the whole family will love, you need to try these No-Bake Almond Butter and Raspberry Cups. Leave a comment below once you make them!
looking for more healthy sweets? try these!
Protein and Fiber Buckeye Balls
Strawberry Shortcake Cookie Bars
No-Bake Almond Butter and Raspberry Cups
Ingredients
For the Chocolate Shell:
- 2 cups dark chocolate chips
- 1 tablespoon coconut oil
- flaky salt, optional, for garnish
For the Raspberry Filling:
- 1 cup fresh raspberries
- 2 tablespoons chia seeds
- 1 tablespoon honey
For the Protein Almond Butter Filling:
- 1/2 cup creamy almond butter
- 3 tablespoons unflavored protein powder
Instructions
- Line a 24-cup mini muffin pan with baking cups.
- In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second increments, stirring after each interval, until the mixture is completely melted and smooth, taking care not to burn it.
- Pour 1 teaspoon of melted chocolate in each baking cup. Gently bang the muffin tin against the countertop to ensure that the chocolate is spread evenly, then place the muffin in the freezer for 10 minutes. Set the remaining chocolate aside.
- Add the raspberries to a medium mixing bowl. Using the back of a fork, mash the raspberries. Stir in the chia seeds and honey until well combined. Set aside.
- Meanwhile, in a separate small bowl, add the almond butter and protein powder and stir until combined. This should be a dough-like consistency. Set aside.
- Remove the muffin pan from the freezer and add a teaspoon of almond butter mixture into each cup. It doesn’t have to be perfect. I just tear them into balls and toss them on top of the frozen chocolate. Add 1 teaspoon of the raspberry mixture on top of the almond butter mixture. Distribute the melted chocolate over the top so that they are covered. Finish with a tiny pinch of flaky salt on top (if using).
- Place in the freezer for 30 minutes to 1 hour to set. Keep refrigerated in an airtight container until serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
is it fine to skip the protein powder or would you substitute something else?
The filling would be a little too loose without it! You could always use collagen peptides or even some powdered sugar instead.