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Home » Desserts » No-Bake Mini Chocolate Raspberry Pies.

No-Bake Mini Chocolate Raspberry Pies.

Dec 3, 2019 · Modified: May 25, 2022 by Kelly Roenicke · 9 Comments

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Gluten Free, Vegan, Nut Free

If you’re looking for an easy no-bake dessert, look no further! A chocolate cookie crust, rich dairy chocolate, and fresh raspberries make this dessert both delicious and beautiful! This is a simple dairy free, gluten free treat to make for your next party.

chocolate raspberry tarts with cookie crust on doilies

Whatever the season, sometimes it’s hard to fit in time to bake. During the holidays, it can be hectic. And in the summer months, it can be too hot to bake a delicious dessert.

Whenever I can do a quick and easy no-bake dessert, that’s a win! And if it’s made of easy to find, allergy friendly ingredients – that’s even better.

If you’re feeling the stress of too many things to do and not enough time, this dessert is for you.

You can whip up these little chocolate raspberry pies in about 20 minutes, with just 5 or so minutes of active time.

Jump to:
  • Ingredient Notes
  • Substitutions
  • Instructions
  • More Chocolate Desserts
  • Recipe
no bake chocolate cookie tarts

Ingredient Notes

  • Allergy Friendly Cookies – The base of these chocolate raspberry pies is a simple crust made with cookie crumbs and vegan buttery spread. To keep these allergy friendly, I used Enjoy Life Crunchy Double Chocolate Chip Cookies. You can use any cookie that you like – chocolate sandwich cookies like K-Toos from Kinnikinnick would also work very well.
  • Allergy Friendly Chocolate Chips – I used Enjoy Life Dairy Free Dark Chocolate Chips. You can use any chocolate chips or chocolate bars that work for your dietary needs.

Substitutions

  • Try chopped strawberries, dried fruits, or pumpkin seeds instead of raspberries if you prefer!
  • You can use any type of cookie that works for your dietary needs. There are allergy friendly sugar cookies, gluten free graham crackers, vanilla wafers, chocolate sandwich cookies, and more options you could try.
  • If you choose to do a vanilla cookie crust, feel free to try white chocolate chips instead of dark chocolate chips.
  • If you want to leave the berries off of these tarts, another option would be to top them with a dollop of allergy friendly whipped cream or a swirl of sunbutter.

Instructions

  1. Give the cookies a whirl in the food processor with the buttery spread, and press the crumbs into cupcake liners. Top with melted allergy friendly chocolate.
chocolate crust with chocolate filling

2. Place fresh raspberries on top of the melted chocolate. Put the tarts in the freezer for about 15 minutes so that the chocolate firms up.

chocolate tarts with raspberries

3. Take them out of the freezer and give them a quick dusting of powdered sugar. Enjoy!

mini chocolate berry tarts

That’s all there is to it! A quick and easy dessert for you to enjoy this season. No fuss, no stress, just chocolate and raspberries. And a cookie crust. Does it get any better than that?

More Chocolate Desserts

  • Dairy free chocolate pudding
  • Gluten free chocolate cupcakes with berry icing
  • Coconut oil chocolate with toasted coconut flakes

Disclosure: This post contains affiliate links.

Recipe

dairy free chocolate tarts with berries
Print

No-Bake Mini Chocolate Raspberry Pies.

Sweet chocolate mini pies with a cookie crust and raspberries on top.
Course Dessert
Cuisine Dairy Free, gluten free, Nut free, vegan.
Keyword easy, no bake
Prep Time 5 minutes
Total Time 5 minutes
Servings 12
Calories 181 kcal
Author Kelly Roenicke

Ingredients

  • 12 Enjoy Life Crunchy Double Chocolate Chip Cookies
  • 6 Tablespoons vegan buttery spread
  • 1 ½ cups dairy free chocolate chips
  • 36 raspberries
  • powdered sugar for dusting
US Customary – Metric

Instructions

  1. Place the double chocolate chip cookies in a food processor and pulse until they become fine crumbs. Add the vegan buttery spread and pulse until the mixture holds together.
  2. Line a muffin tin with parchment cupcake liners. Press the cookie crumb mixture into each liner.
  3. Put the dairy free chocolate into a microwave safe bowl and microwave on high for one minute. Stir, then microwave for 15 second intervals, stirring in between, until the chocolate is smooth and melted.
  4. Spoon some chocolate into each cupcake liner. Press three berries into the chocolate.
  5. Place the muffin tin in the freezer for about 15 minutes or until the chocolate is firm.
  6. Dust with powdered sugar before serving.

Recipe Notes

You can make these ahead of time and store them in the refrigerator. They should keep for about 3 days. If you are making them more than one day in advance, you may want to wait to add the melted chocolate and berries until right before serving.

Nutrition Facts
No-Bake Mini Chocolate Raspberry Pies.
Amount per Serving
Calories
181
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
3
mg
1
%
Sodium
 
60
mg
3
%
Potassium
 
9
mg
0
%
Carbohydrates
 
24
g
8
%
Fiber
 
1
g
4
%
Sugar
 
18
g
20
%
Protein
 
1
g
2
%
Vitamin A
 
50
IU
1
%
Vitamin C
 
1.7
mg
2
%
Calcium
 
38
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

This post was originally published in February 2016.

Follow my Gluten Free Desserts board on Pinterest for even more inspiration!

Follow The Pretty Bee (Allergy Friendly Eats)’s board The BEST Gluten Free Desserts. on Pinterest.

Related

« Pumpkin Streusel Coffee Cake (Gluten Free, Vegan).
Nut Free Vegan Caramel Corn. »

Filed Under: Dairy Free, Desserts, food, Gluten Free, holiday, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Legume Free, Mustard Free, Nut Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Lisa @ Healthy Nibbles & Bits

    February 17, 2016 at 11:30 am

    These mini pies are perfect! Hope you had a wonderful weekend!

    Reply
  2. Espirational

    February 14, 2016 at 3:20 pm

    YUMMMMM!

    Reply
    • Kelly

      February 15, 2016 at 10:49 am

      Thank you!

      Reply
  3. athleticavocado

    February 13, 2016 at 2:24 pm

    When a recipe is no-bake, contains chocolate and is mini, you know its good! These little pies are perfection!

    Reply
  4. Bethany

    February 12, 2016 at 8:35 pm

    These are so cute, and they look yummy, too!

    Reply
  5. Caroline

    February 12, 2016 at 3:41 pm

    Brilliant! Can I be your new biggest fan???

    Reply
  6. Sarah @Whole and Heavenly Oven

    February 12, 2016 at 8:56 am

    These beautiful little pies are the best idea EVER! And no bake just makes it even better! I want to make these asap!

    Reply
  7. Gayle @ Pumpkin 'N Spice

    February 12, 2016 at 8:47 am

    How cute are these?! I love that they’re mini and no-bake. I think I could devour this entire batch!

    Reply

Trackbacks

  1. Valentine's Day Treat — Frozen Chocolate Pies - Vegan Outreach says:
    February 14, 2017 at 12:00 am

    […] is my own version of these No Bake Mini Chocolate Raspberry Pies. I used a few “accidentally vegan” favs—Oreos and Skittles—and added a touch of […]

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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