These No-Bake Chocolate Raspberry Desserts are the perfect balance of chocolate, raspberry, sweet and tart. My husband told me I never need to make any other dessert again, just to keep making these, but don’t worry I wont stop here.
The Home Baked Vegan’s Miniature No-Bake Chocolate Raspberry Desserts are:
– Vegan friendly (as always) – that means no eggs, no dairy, no meat and no honey.
– Free from processed sugar.
– Gluten-free
– Delicious.
Here is the recipe for The Home Baked Vegan’s Miniature No-Bake Chocolate Raspberry Desserts:
Ingredients:
Base:
1 Cup Chopped Dates
1/2 Cup Warm Water
1/4 Cup Coconut Oil
1/4 Cup Cocoa Powder
1/2 Cup Shredded Coconut
Filling:
1 Cup Chopped Dates
1 1/2 Cups Warm Water
2 Cups Raspberries
1/4 Cup Coconut Oil
Method:
Prepare Base:
In a food processor or high powered blender, process together the dates, warm water, and coconut oil, until smooth, with only very small pieces of dates remaining. Transfer to a medium mixing bowl.
Mix in the cocoa powder until well combined and color is consistent throughout the mixture.
Stir in the shredded coconut.
Line 12 – 18 Muffin tins with parchment paper baking cups.
Using a tablespoon, drop batter into the bottom of each muffin tin, and press into an even layer. Set Aside.
Prepare Filling:
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In a food processor or high powered blender, blend together dates, warm water, coconut oil and raspberries until smooth.
Pour the mixture over the chocolate base, filling the muffin tin only halfway.
(You may have some leftover raspberry filling, so set that aside for later, or freeze on it’s own to enjoy as an ice cream style treat)
Freeze the desserts in the muffin tins for 3 hours, or overnight.
Store in the freezer in an airtight container.
Enjoy right out of the freezer, on their own or serve on a plate with fresh or frozen fruit.
