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.
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.
No-Bake Mini Chocolate Raspberry Pies.
Amount Per Serving
Calories 181Calories from Fat 72
% Daily Value*
Saturated Fat 5g31%
Vitamin A 50IU1%
Vitamin C 1.7mg2%
* Percent Daily Values are based on a 2000 calorie diet.