Almond Butter Jelly Cups
Ingredients
- 12 oz. vegan dark chocolate chips
- 1 1/2 c raspberries
- 1/2 lemon juiced
- 2 tbsp chia seeds
- 1/2 c almond butter
Preparation
Melt the chocolate. Lay out 12 cupcake liners. Fill each liner with about 1 tbsp of melted chocolate. Freeze.
Make the jelly. Add the raspberries and lemon juice to a sauce pan at medium heat. Simmer for 3-5 minutes. After the first 1 minute of letting it heat up, use a fork to mash the berries down and stir regularly. Turn the heat off and stir in the chia seeds.
Take the chocolate filled cupcake liners from the freezer. Add a layer of jelly, then spoonful of almond butter, then top with more chocolate. Freeze.