These vegan, gluten-free and no-bake Chocolate Raspberry Cookie Dough Cups are the most delicious snack, gift or dessert. Made with wholesome ingredients, they are ready in 10 minutes.
If you love all things fruity, chocolatey and cookie dough then these are the perfect bite-sized snack for you. They truly are delicious and combine a few of my favourite things into every mouthful. Not to mention they are also super easy to make and taste utterly indulgent. They’re great for on the go or if you want to gift these to someone (they were designed with Mother’s Day in mind, but they’d be a great gift for anyone, at any time of the year).
Why will I love these cups?
These cups are truly divine and so easy:
Rich, chocolatey and indulgent
Fruity, fresh and naturally sweet
Filled with a luscious sticky vanilla-y cookie dough
High in protein, fibre and good-for-you ingredients
Melt in the mouth delicious
Naturally vegan and gluten-free
Great to make ahead of time as gifts
A fantastic meal prep snack for the week
Delicious after dinner with tea or coffee
If you already love the sound of these cups then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is simple and wholesome. See below for my recommended products and here is what we need.
Dark chocolate: I love using at least 70% dark chocolate for these cups, but you can use darker or “milkier” chocolate depending on your taste preferences. Most chocolate is for the cups and for the cookie dough, I use chocolate chips or chopped up chocolate bar.
Coconut oil: to help solidify the cookie dough as well as setting the chocolate slightly softer so they don’t crack as easily.
Raspberries: for a little pop of fruitiness. Raspberries and dark chocolate work so well together and you can also try using blueberries or strawberries, too.
Dried fruit and nut mix: I used the most amazing mix of dried blueberries, gojis, almonds and Brazil nuts from Natures Heart for adding on top of these cups. You can add other dried fruits and nuts or try cacao nibs, desiccated coconut or leave them plain.
Smooth runny tahini or almond butter: to make these nut-free, I love using tahini which has a lovely rich and “nutty” flavour or use almond butter, too, which is equally as delicious. Or, try peanut or cashew butter or sunflower seed butter.
Maple syrup: for sweetness and stickiness. You can also use agave syrup or vegan honey.
Coconut yoghurt: this adds moisture, richness and healthy fats. Make sure your yoghurt us really thick and creamy, like the Cocos Organic pot which is my favourite.
Oat flour: blend your oats into a flour in a blender or food processor to make your own oat flour (which is way more expensive). Make sure your oats are gluten-free, where needed. Do not swap this for other flour.
Vegan protein powder: this is great for absorbing moisture, creating a deliciously sticky and fudgy cookie dough texture and for adding flavour and protein. I use the Macromike protein range which is also high in fibre and gut-healthy ingredients. The vanilla buttercream or salted caramel flavours work so well here (among others) and my code AMB-AMY saves you 10% off everything.
Salt: for flavour.
Possible extras: I love adding special powders into cookie dough for an extra boost. Try 1 tsp or maca powder or 1 tsp tremella mushroom powder for a beauty and hormone boost.
Are these gluten-free and nut-free?
Yes these are gluten-free, just check that your oats/oat flour are gluten-free. To keep these nut-free, use tahini instead of almond butter and make sure that your sprinkle on top does not contain nuts.
How do I make them?
These cups are ready in a few steps:
Melt the chocolate for the cups: and spoon into the cases. Work up the sides to create little cups. Chill in the fridge.
Stir together all the ingredients for the cookie dough: and fold in the chocolate chips.
Roll the cookie dough into balls: and press into each chocolate cup.
Top with half a raspberry: and press down lightly.
For the chocolate: chop the chocolate small and divide into two bowls, one of 140g and one of 180g. Add half of the coconut oil to each bowl and melt separately (the smaller amount is for the bases and the larger amount is for the tops).
For the cups: line a 12-hole muffin or cupcake tin with cases and use the smaller amount of chocolate to coat the bottom and sides of the cases with chocolate. Transfer to the fridge to set for 10 minutes.
Meanwhile, make the cookie dough: stir together the tahini, syrup, yoghurt and oil till smooth. Now add in the oat flour, protein powder and salt (and any optional extras). Stir to a sticky cookie dough and fold in the chocolate chips. Divide the mix into 12 pieces, roll into balls, and flatten slightly.
Remove the cases from the fridge and place a cookie dough ball into each chocolate shell. Press on ½ a raspberry and cover with the rest of the melted chocolate. Decorate with the chopped up fruit and nuts.
Set in the fridge for 20 minutes, or until set firm. Enjoy straight away or keep in the fridge for 1 week. You can seal the cups and freeze for 1 month, and then allow to defrost before enjoying.
As a gift: remove the cups from the cases and place in a tissue paper-lined box and wrap with ribbon!
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Stay in touch
I look forward to hearing what you think of these Chocolate Raspberry Cookie Dough Cups so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!