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
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