No-Bake Almond Butter and Raspberry Dessert Cups

Sweets disappear quickly in my house, so I like to keep healthier options ready for when a craving hits. These No-Bake Almond Butter and Raspberry Cups are a delicious, feel-good treat I don’t mind keeping in the fridge.

These mini treats are a fun twist on classic peanut butter cups. Each cup combines creamy almond butter with a bright raspberry mash—basically a PB&J turned into a bite-sized dessert. They’re simple to make, naturally sweetened, and feel satisfying without being overly indulgent.

The chocolate shell is made by melting dark chocolate chips with a touch of coconut oil until smooth and glossy. For the almond butter center, unflavored protein powder is stirred into creamy almond butter to achieve a firmer, dough-like texture and a protein boost. The raspberry layer is just fresh raspberries mashed with chia seeds and honey for sweetness and texture. A tiny sprinkle of flaky salt on top balances the sweetness and adds a pretty finishing touch.

Ingredients

• 2 cups dark chocolate chips
• 1 tablespoon coconut oil
• Flaky salt (optional, for garnish)
• 1 cup fresh raspberries
• 2 tablespoons chia seeds
• 1 tablespoon honey
• 1/2 cup creamy almond butter
• 3 tablespoons unflavored protein powder

Step-by-Step

Step One: Prep the pan

Line a 24-cup mini muffin pan with paper baking cups.

Step Two: Melt the chocolate

In a medium microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the mixture is fully melted and smooth. Take care not to overheat the chocolate.

Step Three: Build the chocolate shell

Drop about 1 teaspoon of melted chocolate into each baking cup. Gently tap the muffin tin on the counter so the chocolate settles evenly along the bottom and sides. Freeze the tin for 10 minutes to set the shells, and reserve the remaining chocolate for finishing.

Step Four: Make the raspberry mash

Place the raspberries in a medium bowl and mash with the back of a fork until they reach a chunky puree. Stir in the chia seeds and honey until evenly combined. Set aside to allow the chia seeds to absorb some liquid and thicken slightly.

Step Five: Prepare the almond butter filling

In a small bowl, combine the creamy almond butter with the unflavored protein powder. Stir until the mixture forms a firm, dough-like consistency. If it feels too soft, add a little more protein powder; if too dry, a tiny splash of water or almond milk will help.

Step Six: Assemble the cups

Remove the muffin pan from the freezer. Drop about 1 teaspoon of the almond butter mixture into the center of each chocolate shell—no need for perfection; I usually pinch off small pieces and press them into place. Add about 1 teaspoon of the raspberry mash on top of the almond butter. Spoon the remaining melted chocolate over each cup to fully cover the filling. Finish with a tiny pinch of flaky salt, if desired.

Step Seven: Freeze and store

Freeze the cups for 30 minutes to 1 hour, until fully set. Transfer them to an airtight container and store in the refrigerator; the chilled cups are firm but still easy to bite into.

Recipe FAQs

If you want a family-friendly, healthier treat, try these No-Bake Almond Butter and Raspberry Cups. They’re easy to make ahead, portable, and perfect for a light dessert or snack—let me know how they turn out!

Food photography and styling credit: Eat Love Eats.