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Home » Desserts » No Bake Mini Chocolate Raspberry Pies.

No Bake Mini Chocolate Raspberry Pies.

Dec 3, 2019 · Modified: Jun 17, 2021 by Kelly Roenicke · 9 Comments

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Gluten Free, Vegan, Nut Free

These pretty no bake chocolate raspberry pies require just a few ingredients and are gluten free and allergen free! This is a perfect last minute dessert to make during the hectic holiday season.

no bake chocolate raspberry pies

I love holiday baking. Even though there are many ingredients that we don’t use, I still love to bake during the holiday season.  But sometimes you just don’t have time for lots of baking. There are so many things going on during this hectic season.

Maybe there isn’t time for chilling cookie dough, rolling it out, cutting out shapes, and then baking cookies. Should you be deprived of fun, allergy friendly, holiday desserts? I think not!

chocolate raspberry tarts

Friends who are pulled in too many directions this month, this recipe 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. I think you could even make the base and freeze it, and then once you thaw it, you could add the melted chocolate and raspberries.

I haven’t tried that, because these are so quick to make anyway, but if you are really pressed for time, that may be a good thing to try.

What can I use instead of raspberries on top of these chocolate tarts?

Try chopped strawberries, dried fruits, or pumpkin seeds instead of raspberries if you prefer!

Can I use a different type of cookie for the cookie crust?

Sure! You can use any type of cookie that works for your dietary needs. There are allergy friendly sugar cookies, gluten free graham crackers, and more options you could try.


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 would also work very well. Give those cookies a whirl in the food processor with the buttery spread, and press the crumbs into cupcake liners. Top with melted allergy friendly chocolate and fresh raspberries, and pop them into the freezer for about 15 minutes.

no-bake chocolate raspberry tarts in a cupcake pan

When they come out, give them a quick dusting of powdered sugar. It reminds me of snow! Perfect for the holidays.

If you want to leave the berries off of these tarts, another options would be to top them with a dollop of allergy friendly whipped cream. You could also sprinkle some pumpkin seeds on top, or add a swirl of sunbutter.

This chocolate dessert is the perfect base for a variety of toppings! Feel free to be creative.

chocolate tarts on a pedestal tray

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 allergy friendly chocolate desserts to try:

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

Disclosure: This post contains affiliate links.

These chocolate raspberry tarts are so sweet and pretty for a special occasion! Top 8 free and gluten free!
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 gluten free no bake recipes, no bake tarts
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 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 3mg1%
Sodium 60mg3%
Potassium 9mg0%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 18g20%
Protein 1g2%
Vitamin A 50IU1%
Vitamin C 1.7mg2%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This post was originally published in February 2016.

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Related

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Filed Under: Dairy Free, Desserts, food, Gluten Free, holiday, Nut Free, Recipes, Sweets, Vegan Tagged With: chocolate, Dairy Free, easy recipe, Egg Free, Fish Free, Garlic Free, Gluten Free, Legume Free, Mustard Free, no bake, 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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