Vegan Chocolate Raspberry Cookie Dough Cups
No-bake dark chocolate cups filled with vegan cookie dough, topped with fresh raspberries and chopped dried fruit and nuts. Maple syrup and tahini create a smooth, indulgent filling that contrasts with the crisp chocolate shell. Ready in 30 minutes, stores for a week refrigerated or up to a month frozen.
Ingredients
- 11 oz dark chocolate, divided, chopped
- 1 ½ tbsp coconut oil, divided
- 6 whole raspberries, fresh, halved
- 6 tbsp dried fruit and nuts, chopped
- 2 oz tahini, smooth and runny
- 2 tbsp maple syrup
- 1 tbsp coconut yoghurtdairy-free yoghurt1:1non-coconut dairy-free
maintains binding
- 1 tbsp coconut oil, softened
- ⅝ cups oat flour, blended from whole oats
- ⅝ oz vegan vanilla protein powderhemp protein1:1plant-based protein
slightly earthier flavor
- 1 ¾ oz dark chocolate chips
- salt, pinch
- tremella mushroom powder(optional)
- maca powder(optional)
Instructions
- 1
Chop dark chocolate and divide into two portions. Add coconut oil to each and melt separately.
- 2
Line a 12-hole muffin tin with cases. Use the smaller chocolate portion to coat the bottom and sides of each case. Refrigerate for 10 minutes to set.
- 3
Meanwhile, whisk together tahini, maple syrup, yoghurt and softened coconut oil until smooth.
- 4
Stir in oat flour, protein powder and salt. Add optional tremella or maca powder if using. Fold in chocolate chips.
- 5
Divide dough into 12 pieces, roll into balls and flatten slightly.
- 6
Remove cases from fridge. Place one flattened dough ball into each chocolate shell. Press half a raspberry on top.
- 7
Cover each with remaining melted chocolate. Sprinkle with chopped dried fruit and nuts.
- 8
Refrigerate for 20 minutes until firm.
Tips
Melt chocolate gently over a double boiler or in short microwave bursts to avoid seizing.
Cookie dough should be sticky but holdable; adjust flour or liquid slightly if needed.
Use quality tahini or almond butter for best texture and flavor.
Good to Know
Refrigerate in airtight container for up to 1 week. Freeze in sealed container for up to 1 month; defrost before serving.
Prepare through step 6 up to 3 days ahead. Final assembly and decoration best done within 24 hours of serving.
Serve chilled directly from fridge or at room temperature. Present in tissue-lined box with ribbon for gifting.
Common Mistakes
Use gentle heat when melting chocolate to avoid seizing and bitterness.
Chill the chocolate shell long enough so it sets firm before adding filling.
Don't overmix the cookie dough to prevent it becoming too dense.
Substitutions
Dairy-Free Swaps
maintains binding
Gluten-Free Swaps
General Alternatives
slightly earthier flavor