About the Recipe
Decadent dark chocolate cups filled with raspberry chia seed jam - a delicious plant-based indulgence!
Ingredients
*for the raspberry chia seed jam filling
3 cups frozen raspberries
3 Tbsp chia seeds
2 Tbsp maple syrup
1 tsp vanilla
*for the chocolate
3/4 cup (120g) cacao butter
3 Tbsp (30g) coconut oil
5 Tbsp (90g) maple syrup
3/4 cup (85g) cacao powder
Preparation
*for the raspberry chia seed jam filling:
-Add the frozen raspberries and maple syrup to a small saucepan over medium heat. Stir until thawed (about 5 minutes).-Stir in the chia seeds and vanilla. Let simmer covered over medium-low heat for 10-15 minutes or until the chia seeds have absorbed the liquid. Stir every few minutes.
-Remove from heat and chill until jam has thickened.
*for the chocolate layer:
-Melt cacao butter and coconut oil in a double boiler.
-Add maple syrup and cacao powder until combined.
*to assemble the cups:
-Line 12 muffin tins with liners.
-Add approximately 1 Tbsp of melted chocolate to coat the bottom and add the entire tray in the freezer for 10 minutes.
-Remove the muffin tin from the freezer and add 1 1/2 Tbsp raspberry chia seed jam into each cup.
-Pour the remaining melted chocolate equally over the top of each cup.
-Place back in freezer for about 30 minutes until the chocolate is set.