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By Nourishing Amy

Chocolate Berry Ice Cream Cheesecake Bites

timerPrep Time: 20

groupsServes: 8 People

Delicious Dark Raspberry Chocolate cups filled with a creamy, smooth and refreshing ice cream cheesecake-style filling packed with raspberries and blackberries. These dessert cups are perfect for a no-bake, vegan, dairy-free and gluten-free snack for friends and family this summer and are easy and quick to make. You can also play around with the berries; try strawberries or blueberries, as well.


For the Cups

300g Dark Raspberry Chocolate, divided

2 tbsp coconut oil, divided

For the Filling

90g cashew butter (or other runny and smooth nut/seed butter)

60ml maple syrup

45g thick coconut yoghurt

80ml plant-based milk

1 tsp vanilla essence

A pinch of salt

2 tbsp vegan vanilla protein powder

8 raspberries, halved

8 blackberries, halved


Step 1

Line a muffin tray with 8 cases (if using smaller cases and tins, you will make more cups).

Step 2

For the chocolate: chop up all of the chocolate very small and divide into two bowls of 150g each. Add 1 tbsp coconut oil to each bowl and melt one of the bowls till glossy and smooth (either in the microwave or over a double boiler or bain-marie).

Step 3

To make the cups: divide the melted chocolate between the cases and spread the chocolate up the sides to make cups. Place in the fridge for 10 minutes to set while you make the filling.

Step 4

For the filling: whisk together all the ingredients apart from the berries till smooth. Remove the chocolate cups from the fridge and place ½ a raspberry and ½ a blackberry into each cup. Pour over the creamy filling and tap down on the surface to remove any air bubbles.

Step 5

To set: transfer to the freezer for 1 hour until firm to touch.

Step 6

For the tops: melt the second bowl of chocolate. Remove the cups from the freezer and pour over the melted chocolate. Top with the rest of the berries and place in the freezer for 30-60 minutes more, until thoroughly set. You can freeze these overnight, covered with clingfilm.

Step 7

To eat: allow to thaw for 20 minutes and then enjoy. Note that if you make the chocolate bases thick, they will be messier to eat but just as delicious!

Made using Divine 70% Dark Chocolate with Raspberries

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