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These chocolate raspberry tarts are so sweet and pretty for a special occasion! Top 8 free and gluten free!

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 1/2 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.