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+ servings
dairy free chocolate tarts with berries

No-Bake Mini Chocolate Raspberry Pies.

Kelly Roenicke
Sweet chocolate mini pies with a cookie crust and raspberries on top.
Prep Time 5 minutes
Total Time 5 minutes
Course Dessert
Cuisine Dairy Free, gluten free, Nut free, vegan.
Servings 12
Calories 181 kcal

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

Instructions
 

  • 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.
  • Line a muffin tin with parchment cupcake liners. Press the cookie crumb mixture into each liner.
  • 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.
  • Spoon some chocolate into each cupcake liner. Press three berries into the chocolate.
  • Place the muffin tin in the freezer for about 15 minutes or until the chocolate is firm.
  • Dust with powdered sugar before serving.

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

Calories: 181kcalCarbohydrates: 24gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 3mgSodium: 60mgPotassium: 9mgFiber: 1gSugar: 18gVitamin A: 50IUVitamin C: 1.7mgCalcium: 38mgIron: 1mg
Keyword easy, no bake
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