Chocolate Raspberry Nut Butter Cups
A guilt-free treat filled with moreish nut butter and deliciously sweet chia jam.
Ingredients
½ cup Chantal Organics Virgin Coconut Oil- ¾ cup cacao powder
- 2 ½ tbsp maple syrup
- 1/3 cup Chantal Organics Almond Butter
- Juice from ½ a lemon
- 1/3 cup fresh or frozen raspberries (thawed)
- 5 tbsp Chantal Organics Chia Seeds
- 5 tbsp water
- Toppings
- Raspberries (fresh or frozen)
- Coconut flakes
- Cacao nibs
- Sea salt flake
- Goji berries
instructions
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Step 1.
In a saucepan melt the coconut oil, cacao powder and maple syrup until it combines. While it melts, place mini cupcake liners in a cupcake tray, ready to pour the chocolate in to.
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Step 2.
While the chocolate mixture is melting place the raspberries, chia seeds, lemon and water in a bowl and mix well. Set aside and let the chia seeds expand, mixing every couple of minutes.
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Step 3.
Once the chocolate has melted scoop 1 tsp of chocolate into each liner and place in the freezer for five minutes.
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Step 4.
Once the chocolate has hardened to touch, remove from freezer. Use a teaspoon and scoop a ½ tsp of nut butter into the middle of each chocolate cup.
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Step 5.
On top of the nut butter place a ½ tsp of chia jam. After topping each chocolate cup, finish them off with a tsp of the leftover chocolate mix.
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Step 6.
Lastly, sprinkle with some coconut flakes, goji berries, salt or raspberries and place back in the freezer for 10 minutes.
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Step 7.
Once they’ve hardened, they can be stored in the fridge. They’ll last for a couple of weeks. Be sure to remove from the fridge to soften for a minute or two before eating.
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Note
if you’re using frozen raspberries, make sure to take them out of the freezer beforehand so that they have a little time to defrost before you begin.
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Chantal Organics Products used
