Salted Caramel Pistachio and Raspberry Cups (Vegan GF)

These Salted Caramel Pistachio and Raspberry Cups are delicious, chocolatey and made with wholesome ingredients like medjool dates, oats and pistachios. They are packed with dark chocolate, a gooey caramel and juicy raspberries.

These chocolatey cups are almost too good to be true: they are fruity, chocolatey and nutty in every bite and are made with good-for-you ingredients but taste so indulgent. They are the perfect no-bake dessert or snack now that the weather is heating up, and everyone will love them. They combined a few amazing things together, too, like gooey date caramel, dark chocolate and no-bake cookie dough.

A few Salted Caramel Pistachio and Raspberry Cups
Caramel Pistachio Raspberry Cups

Why will I love these?

These cups are amazing:

  • Rich, chocolatey and indulgent
  • Gooey, sticky and caramel-y
  • Fruity and nutty
  • Made with good-for-you ingredients
  • Naturally plant-based and healthier
  • High in fibre
  • Made with dates not sugar
  • Naturally gluten-free and easily nut-free
  • Dairy-free, egg-free and soya-free
  • Ideal for desserts or on the go snacks
  • Great to make ahead of time
  • Require no baking
  • Easy to make in a few steps

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 below with weights, and you can see my favourites in the “shop the recipe” section.

For the bases:

  • Oat flour: make your own by blending oats in a blender to a fine flour-like texture. Make sure they are GF where needed.
  • Almond flour: I love the soft texture this adds and a slight nutty flavour but you can swap this for more oat flour, too.
  • Cocoa powder: to make the cookie dough base chocolatey.
  • Maple syrup: for sticky sweetness. You can also use agave syrup.
  • Coconut oil: this allows the cups to set firm and hold their shape.
  • Salt: for flavour.
  • Raspberries: press these into the bases. Fresh is best here.

For the date caramel:

  • Medjool dates: these are so sticky and jammy and blend perfectly for caramel.
  • Maple syrup: as above.
  • Almond butter: smooth and runny almond butter is best in terms of taste and texture but you can also use peanut or cashew butter or try sunflower seed butter to make these nut-free.
  • Vanilla and salt: for flavour.

And to top:

  • Dark chocolate: I used the dark salted chocolate from Divine which is so delicious. You can use any flavour of chocolate, though, and chop it small or use chips or buttons.
  • Pistachios: for crunch on top.
  • Extra raspberries: for decoration.

Are these gluten-free and nut-free?

These are naturally gluten-free as long as your oats are gluten-free. To make these nut-free, swap the almond flour for more oat flour and swap the almond butter for sunflower seed butter or tahini and leave out the pistachios on top.

How do I make them?

These are ready in a few steps:

  • Whisk together all of the ingredients for the base: to a sticky dough.
  • Press the dough into 10 cases: and make cups.
  • Top with a raspberry: and chill in the fridge.
  • Whizz up the date caramel: in a blender.
  • Spoon the caramel into the cups: and chill again.
  • Melt the dark chocolate and pour over the caramel: topping with some pistachios.
  • Allow the chocolate to set: and enjoy.

How long will they last?

These will keep for 1 week in the fridge in a sealed container or for up to 1 month in the freezer. Allow to defrost and eat.

Close up of Salted Caramel Pistachio and Raspberry Cups
Pistachio and Raspberry Cups

What else can I make?

If you are looking for more ideas:

Plate of Salted Caramel Pistachio and Raspberry Cups

Salted Caramel Pistachio and Raspberry Cups (Vegan GF)

Yield: 10
Prep Time: 30 minutes
Total Time: 30 minutes

These Salted Caramel Pistachio and Raspberry Cups are delicious, chocolatey and made with wholesome ingredients like medjool dates, oats and pistachios. They are packed with dark chocolate, a gooey caramel and juicy raspberries.


For the Base:

  • 150g oat flour
  • 50g almond flour
  • 25g cocoa powder
  • 4 tbsp maple syrup
  • 3 tbsp melted coconut oil
  • Pinch of salt
  • 5 raspberries, halved

For the Date Caramel Filling:

  • 200g medjool dates, pitted weight
  • 3 tbsp maple syrup
  • 2 tbsp runny smooth almond butter
  • ½ tsp vanilla essence

For the Chocolate Topping:

  • 180g dark chocolate, chopped small
  • 1 tbsp coconut oil
  • 25g pistachios, crushed
  • 10 raspberries


  1. Line a tin with 10 cupcake cases, or use a silicone cupcake tray.
  2. For the base: whisk together the oat flour, almond flour and cocoa powder until combine. Add in the syrup, coconut oil and salt and stir to a sticky cookie dough.
  3. Divide the mix into 10 equal pieces and roll into balls.
  4. Place one ball in each cupcake case/hole and press into a cup shape. Place a raspberry half in each case. Chill in the fridge while you move on.
  5. For the date filling: add the dates to a bowl and cover with boiling water. Allow to soak for 10 minutes and then drain. Add the drained dates to a food processor or blender with the rest of the ingredients and blend until really smooth and creamy. Place in a piping bag, or use a spoon.
  6. Remove the cups from the fridge and fill the cases with the date caramel, smoothing over the top. Chill for 1 hour, until firm to touch.
  7. For the chocolate top: melt together the chocolate and coconut oil until smooth and glossy. Remove the cups from the fridge and top with the chocolate.
  8. Decorate with a raspberry, some crushed pistachios and flaky salt.
  9. Return to the fridge for 30 minutes, or until the chocolate has set.
  10. Carefully remove from the silicone tray or paper cases and enjoy. Keep leftover cups in the fridge for 1 week or in the freezer for 1 month. Allow to defrost before eating.

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Salted Caramel Pistachio and Raspberry 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 TwitterFacebook and Pinterest  – please say hello!

With pistachio cup love x

p.s. this recipe was first made with Divine Chocolate but all opinions are my own and this blog post is not sponsored.

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