Description
These Chocolate Raspberry Peanut Butter Cups are the perfect no-bake treat with a creamy peanut butter filling and a burst of raspberry flavor, all coated in rich chocolate. They’re sweet, a little tangy, and incredibly satisfying. Perfect for snacking, gifting, or storing in the freezer for when your sweet tooth hits!
Ingredients
For the Chocolate Layers:
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1 cup semi-sweet or dark chocolate chips
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1 tablespoon coconut oil
For the Filling:
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1/2 cup creamy peanut butter
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2 tablespoons raspberry jam or preserves
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1 tablespoon maple syrup or honey
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Pinch of salt
Instructions
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Line a mini muffin tin with paper liners or use a silicone mold.
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In a microwave-safe bowl, melt chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
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Spoon about 1 teaspoon of melted chocolate into the bottom of each cup. Use a spoon or tap the pan to spread it evenly. Freeze for 10 minutes.
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In another bowl, mix peanut butter, raspberry jam, maple syrup, and salt until smooth.
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Spoon about 1 teaspoon of the peanut butter-raspberry mixture onto each hardened chocolate base. Gently spread it out.
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Top each cup with another teaspoon of melted chocolate, covering the filling completely.
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Freeze or refrigerate for 20–30 minutes until fully set.
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Store in the fridge for up to a week or freeze for longer storage. Enjoy cold for best texture!
Notes
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You can use almond butter or sunflower seed butter for a different twist.
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Seedless raspberry jam works best, but use what you have!
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Want a protein boost? Mix in a teaspoon of your favorite protein powder into the filling.