Raspberry Chocolate Cups (No-Bake Recipe)

These Raspberry Chocolate Cups are a no-bake dessert dream—healthy, indulgent, and incredibly easy to make. With layers of creamy peanut butter, sweet-tart raspberries, and rich dark chocolate, this recipe combines natural ingredients into a treat that’s as nourishing as it is delicious. Whether you're hosting a party or need a quick snack, these cups deliver big flavor with zero oven time.

Why Everyone Will Love This Recipe

• No-Bake Simplicity: No oven? No problem. Just mix, freeze, and enjoy.
• Naturally Sweetened: Banana, maple syrup, and fruit bring natural sweetness without refined sugar.
• Nutrient-Packed: Chia seeds, oats, and peanut butter offer fiber, protein, and healthy fats.
• Perfect Portions: Individually sized and easy to grab from the fridge.
• Vegan-Friendly & Gluten-Free: (if using certified GF oats and dairy-free chocolate)

What Are Raspberry Chocolate Cups?

Raspberry chocolate cups are layered treats made with an oat and banana base, a fruity chia jam center, and a chocolate shell on top. Inspired by both peanut butter cups and raw vegan desserts, they offer a healthy twist on candy without sacrificing flavor. The combination of textures—from chewy to jammy to crisp—is simply irresistible.

Cooking Tips

• Use Ripe Bananas: The riper the banana, the sweeter your base.
• Chill the Raspberry Layer: Letting the chia set in the freezer helps thicken the jam quickly.
• Line the Muffin Tin: Use paper liners for easy removal.
• Don’t Skip the Pressing: Firmly press the oat base into the cups to hold its shape.
• Customize It: Add a sprinkle of sea salt on top or swap in almond butter if preferred.

Frequently Asked Questions

Can I Make These Ahead?

Absolutely! They keep well in the fridge for up to 5 days, making them perfect for meal prep or parties.

Are These Freezer-Friendly?

Yes. Store in an airtight container and freeze for up to 2 months. Thaw for 10 minutes at room temperature before serving.

Can I Use Other Fruits?

Definitely! Try strawberries, blueberries, or a mixed berry blend.

What Kind of Chocolate Should I Use?

Dark chocolate (70% cocoa or higher) works best, but milk or white chocolate also work if preferred.

Can I Skip the Chia Seeds?

Chia helps thicken the fruit layer, but you could use ground flaxseed or reduce the liquid slightly if omitting.

How to Store

Place the finished cups in an airtight container and store in the refrigerator for up to 5 days. Keep them chilled to maintain the chocolate’s firmness and the freshness of the fruit layer.

How to Freeze

Freeze the raspberry chocolate cups on a tray until solid, then transfer to a freezer-safe container or zip bag. They’ll keep for 2 months. Allow to sit at room temperature for 10–15 minutes before enjoying.

How to Make Raspberry Chocolate Cups

In a bowl, mash the banana. Add the oats and peanut butter, then mix until well combined.

Line a muffin tin with paper liners. Spoon the oat mixture into each cup, pressing it firmly to cover the bottom and sides.

Blend raspberries with maple syrup and chia seeds until smooth. Let the mixture sit in the freezer for 15 minutes to thicken.

Spoon the raspberry-chia mixture into the oat cups, filling them just below the top.

Pour melted dark chocolate over each cup to fully cover the raspberry layer. Smooth with the back of a spoon.

Place in the fridge or freezer until the chocolate sets completely. Then unmold and enjoy!