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  • Writer's pictureCaitlin Berenson

crispy almond butter raspberry cups

vegan, gluten-free, refined sugar-free


I don't even know how I came up with this idea but they are sooo insanely good! A little messy to make with all the melted chocolate, to be honest, but it's totally worth it!

INGREDIENTS (makes 12 mini cups):

  • 3/4 cup dark chocolate chips, melted

  • 1/4 cup runny almond butter

  • 1/4 cup puffed quinoa (can be left out if you don't have any - they just won't be crispy in the middle)

  • 1 tbsp maple syrup

  • 1/2 cup frozen raspberries, thawed until soft (or sub fresh)

  • Sprinkle of flaky salt


  1. Line a mini cupcake pan with liners.

  2. Spread a layer of melted chocolate to the bottom and sides of each cup, making sure to leave some chocolate to use later.

  3. Set in the freezer to chill for a couple minutes.

  4. Meanwhile, mix the almond butter, puffed quinoa, and maple syrup together in a small bowl.

  5. In another bowl, mash the raspberries with a fork.

  6. Add 1/2 tbsp sized scoop of the almond butter mixture into each cup.

  7. To that, add a layer of mashed raspberries.

  8. Top them off with another layer of melted chocolate.

  9. Sprinkle with flaky salt and set in the freezer for at least 10 minutes.


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