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Pour the fresh raspberries into a large glass bowl.

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.

Prepare a standard 12-cup muffin tin by placing paper muffin liners into each cup.

Spoon a layer of peanut butter into the bottom of each paper-lined muffin cup, filling approximately one-third of the cup.

Spoon the mashed raspberry mixture on top of the peanut butter layer in each muffin cup, filling approximately another one-third of the cup.

Pour the chocolate chips into a small bowl. Add the coconut oil to the chocolate chips.

Place the bowl of chocolate chips and coconut oil into the microwave. Microwave for 30 seconds to melt.

Remove the melted chocolate from the microwave and stir until smooth.

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.

Sprinkle a small amount of sea salt over the top of the chocolate layer in each muffin cup.

Place the entire muffin tin into the freezer to chill and set for at least 1 hour.

Once firm, remove the cups from the muffin tin and peel off the paper liners.

The finished No-Bake Raspberry Peanut Butter Chocolate Cups are now ready to be enjoyed!


Pour the fresh raspberries into a large glass bowl.

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.

Prepare a standard 12-cup muffin tin by placing paper muffin liners into each cup.

Spoon a layer of peanut butter into the bottom of each paper-lined muffin cup, filling approximately one-third of the cup.

Spoon the mashed raspberry mixture on top of the peanut butter layer in each muffin cup, filling approximately another one-third of the cup.

Pour the chocolate chips into a small bowl. Add the coconut oil to the chocolate chips.

Place the bowl of chocolate chips and coconut oil into the microwave. Microwave for 30 seconds to melt.

Remove the melted chocolate from the microwave and stir until smooth.

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.

Sprinkle a small amount of sea salt over the top of the chocolate layer in each muffin cup.

Place the entire muffin tin into the freezer to chill and set for at least 1 hour.

Once firm, remove the cups from the muffin tin and peel off the paper liners.

The finished No-Bake Raspberry Peanut Butter Chocolate Cups are now ready to be enjoyed!
