Chocolate Brownie Peanut Butter Raspberry Cups (Vegan No-Bake)
These Chocolate Brownie Peanut Butter Raspberry Cups are rich and fudgy, filled with gooey peanut butter and topped with a layer of dark chocolate. These no-bake cups are made with good-for-you vegan and gluten-free ingredients.
I love ant excuse to use peanut butter in a recipe and these no-bake delicious cups are the dream come true. They combine a few of my favourite things: chocolate; peanut butter; berries. Each cup has a brownie base filled with a jammy juicy raspberry topped with either smooth or crunchy peanut butter (dealer’s choice) and topped with dark indulgent chocolate. I love to add some extra peanuts on top for crunch or some freeze-dried berries for fruitiness. They look and taste so impressive but they are so simple to make and only use a handful of store cupboard ingredients.
Why will I love these cups?
These cups are perfect:
- Rich, chocolatey and indulgent
- Oozing with peanut butter
- Can be smooth or crunchy
- Filled with jammy fruity raspberries
- Taste like PB cups and no-bae brownies combined
- Require no baking
- Made with good-for-you ingredients
- High in fibre
- A natural sauce of protein
- Made with vegan, egg-free and dairy-free ingredients
- Naturally gluten-free
- Perfect for dessert or snacks
- Ideal for meal prep
- Delicious to make and share with loved ones
- Can be made for Valentines Day
- Ready in just 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?
You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.
For the brownie cups:
- Oat flour: make your own by blending oats into a fine flour and make sure they are GF where needed.
- Almond flour: this adds lots of moisture and nuttiness while also adding subtle sweetness.
- Raw cacao powder: or you can use 100% cocoa powder to make it chocolatey.
- Maple syrup: for a sticky brownie sweetness. You can also use agave syrup, too.
- Coconut oil: to allow the cups to set firm once cooled.
- Salt: to enhance the flavours.
As for the filling:
- Raspberries: fresh is best, or use a spoon of raspberry chia jam.
- Peanut butter: the star of the show! I use half Manilife Deep Roast Crunchy and half Smooth Peanut Butter. The deep roast blends are richer in colour and flavour, but the originals are just as tasty.
To top it off:
- Dark chocolate: use your favourite chocolate to melt down and pour over the top. You can use buttons, chips or a bar, chopped up.
- Peanuts: I love the Manilife Salted and Cocoa Dusted peanuts on top.
- Freeze-dried raspberries: for some fruitiness on top.
Are these gluten-free and nut-free?
These are naturally gluten-free, as long as your oats are certified gluten-free. These are not nut-free as they contain lots of peanut butter and almond flour. But, you can make them with all oat flour (swap the almond flour for more oat flour) and swap the peanut butter for tahini or sunflower seed butter to make brownie cups that taste different but with the same vibe as these. Skip the peanuts on top and use seeds or coconut.
How do I make them?
These are ready in a few steps:
- Combine the base ingredients: to a sticky cookie dough.
- Divine into balls and press into silicone cases: to make cup shapes.
- Chill in the fridge for 20 minutes: while you move on.
- Place a raspberry half and peanut butter: into the cups.
- Freeze for 20 minutes: to harden the peanut butter.
- Melt the chocolate with some coconut oil: until glossy.
- Pour the chocolate over the cups: and decorate with peanuts or freeze-dried raspberries.
- Allow to chill in the fridge again: and pop out the cases to enjoy.
How long will they last?
These will keep for up to 1 week in the fridge (make sure your raspberries are really fresh) or for 1 month in the freezer. Allow them to defrost slightly before eating them.
What other recipes can I try?
For other no-bake and peanut butter ideas:
- Chocolate Trail Mix Bars
- Chocolate Orange Salami
- Chocolate Cinnamon Caramel Crunch Bars
- Chocolate Banana Peanut Butter FroYo Bites
- Date Pecan Caramel Bars
Chocolate Brownie Peanut Butter Raspberry Cups (Vegan No-Bake)
These Chocolate Brownie Peanut Butter Raspberry Cups are rich and fudgy, filled with gooey peanut butter and topped with a layer of dark chocolate. These no-bake cups are made with good-for-you vegan and gluten-free ingredients.
Ingredients
For the Brownie Base:
- 100g oat flour
- 100g almond flour
- 25g raw cacao powder
- 4 tbsp maple syrup
- 3 tbsp melted coconut oil
- A pinch of salt
For the Filling:
- 5 raspberries, in ½
- 5 heaped tbsp crunchy peanut butter
- 5 heaped tbsp smooth peanut butter
For the Chocolate Top:
- 100g dark chocolate, chopped small
- 1 tsp coconut oil
- 5 tbsp peanuts (salted and cocoa dusted, mixed)
- 1-2 tbsp freeze-dried raspberry pieces
Instructions
- In a large mixing bowl, stir together the oat flour, almond flour and cacao powder for the base. Now pour in the syrup, coconut oil and salt and stir to a sticky mix.
- Divide the mixture into 10 pieces, roll into balls and place each ball into a silicone cupcake case. Press firmly into a cup shape in the tray and place in the fridge for 20 minutes to firm up.
- For the filling, place ½ raspberry into each cup and fill 5 cups with Crunchy peanut Butter and 5 cups with Smooth peanut butter. Smooth over the tops and place in the freezer for 15 minutes.
- For the chocolate top, add the chocolate and coconut oil to a heatproof bowl and warm in the microwave or over a pan of simmering water, until melted.
- Remove the cups from the freezer and pour the chocolate into each cup. Top the Crunch peanut butter cups with the peanuts and the Smooth peanut butter cups with the raspberry pieces.
- Place back in the fridge for 20 minutes until firm to touch.
- Carefully pop the cups out of the silicone cases/tray and enjoy straight away.
- Keep leftover cups in the fridge in a sealed container for up to 1 week or in the freezer for 1 month. Allow to defrost slightly before eating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Chocolate Brownie Peanut Butter Raspberry Cups so please let me know in the comments below and leave a star review. If you do make this, 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!
With peanut butter love x
p.s. this recipe was first made with Manilife who I love and this blog post is not sponsored.
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