No-Bake Raspberry Peanut Butter Chocolate Cups
No-Bake Raspberry Peanut Butter Chocolate Cups
Ingredients
- 2 cups fresh raspberries, (enough for 12 muffin cups)
- 1 1/2 cups peanut butter, (enough for 12 muffin cups)
- 2 cups chocolate chips, (enough for 12 muffin cups)
- 1 tablespoon coconut oil
- 1/2 teaspoon sea salt, for sprinkling
Instructions
- 1
Pour the fresh raspberries into a large glass bowl.
⏱️ 1 min
- 2
Using a fork, mash the raspberries until they form a thick, jam-like consistency. Then, use a whisk to further mix the mashed raspberries until smooth.
⏱️ 5 min
- 3
Prepare a standard 12-cup muffin tin by placing paper muffin liners into each cup.
⏱️ 2 min
- 4
Spoon a layer of peanut butter into the bottom of each paper-lined muffin cup, filling approximately one-third of the cup.
⏱️ 5 min
- 5
Spoon the mashed raspberry mixture on top of the peanut butter layer in each muffin cup, filling approximately another one-third of the cup.
⏱️ 5 min
- 6
Pour the chocolate chips into a small bowl. Add the coconut oil to the chocolate chips.
⏱️ 1 min
- 7
Place the bowl of chocolate chips and coconut oil into the microwave. Microwave for 30 seconds to melt.
⏱️ 1 min
- 8
Remove the melted chocolate from the microwave and stir until smooth.
⏱️ 1 min
- 9
Spoon the melted chocolate mixture on top of the raspberry layer in each muffin cup, filling the remaining space and covering the raspberry layer completely.
⏱️ 5 min
- 10
Sprinkle a small amount of sea salt over the top of the chocolate layer in each muffin cup.
⏱️ 1 min
- 11
Place the entire muffin tin into the freezer to chill and set for at least 1 hour.
⏱️ 60 min
- 12
Once firm, remove the cups from the muffin tin and peel off the paper liners.
⏱️ 2 min
- 13
The finished No-Bake Raspberry Peanut Butter Chocolate Cups are now ready to be enjoyed!
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Raspberry Peanut Butter Chocolate Cups
- 2 cups fresh raspberries, (enough for 12 muffin cups)
- 1 1/2 cups peanut butter, (enough for 12 muffin cups)
- 2 cups chocolate chips, (enough for 12 muffin cups)
- 1 tablespoon coconut oil
- 1/2 teaspoon sea salt, for sprinkling
Instructions
- 1
Pour the fresh raspberries into a large glass bowl.
⏱️ 1 min - 2
Using a fork, mash the raspberries until they form a thick, jam-like consistency. Then, use a whisk to further mix the mashed raspberries until smooth.
⏱️ 5 min - 3
Prepare a standard 12-cup muffin tin by placing paper muffin liners into each cup.
⏱️ 2 min - 4
Spoon a layer of peanut butter into the bottom of each paper-lined muffin cup, filling approximately one-third of the cup.
⏱️ 5 min - 5
Spoon the mashed raspberry mixture on top of the peanut butter layer in each muffin cup, filling approximately another one-third of the cup.
⏱️ 5 min - 6
Pour the chocolate chips into a small bowl. Add the coconut oil to the chocolate chips.
⏱️ 1 min - 7
Place the bowl of chocolate chips and coconut oil into the microwave. Microwave for 30 seconds to melt.
⏱️ 1 min - 8
Remove the melted chocolate from the microwave and stir until smooth.
⏱️ 1 min - 9
Spoon the melted chocolate mixture on top of the raspberry layer in each muffin cup, filling the remaining space and covering the raspberry layer completely.
⏱️ 5 min - 10
Sprinkle a small amount of sea salt over the top of the chocolate layer in each muffin cup.
⏱️ 1 min - 11
Place the entire muffin tin into the freezer to chill and set for at least 1 hour.
⏱️ 60 min - 12
Once firm, remove the cups from the muffin tin and peel off the paper liners.
⏱️ 2 min - 13
The finished No-Bake Raspberry Peanut Butter Chocolate Cups are now ready to be enjoyed!