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30 • minutes
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6 • serves
difficulty icon
Not too hard!

Chocolate Raspberry Nut Butter Cups

5/5 (1)


  • tick½ cup Chantal Organics Virgin Coconut Oil
  • tick¾ cup cacao powder
  • tick2 ½ tbsp maple syrup
  • tick1/3 cup Chantal Organics Almond Butter
  • tickJuice from ½ a lemon
  • tick1/3 cup fresh or frozen raspberries (thawed)
  • tick5 tbsp Chantal Organics Chia Seeds
  • tick5 tbsp water
  • Toppings
  • tickRaspberries (fresh or frozen)
  • tickCoconut flakes
  • tickCacao nibs
  • tickSea salt flake
  • tickGoji berries


  • 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.

  • 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.

  • Step 3.

    Once the chocolate has melted scoop 1 tsp of chocolate into each liner and place in the freezer for five minutes.

  • 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.

  • 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.

  • Step 6.

    Lastly, sprinkle with some coconut flakes, goji berries, salt or raspberries and place back in the freezer for 10 minutes.

  • 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.

  • 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.

Chantal Organics Products used

Virgin Coconut Oil
Almond Butter
Chia Seeds

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