Almond Butter Chocolate Cups with Chia Jam
Ingredients
- 160 g melted white vegan chocolate
- 4-5 tablespoons almond butter
- 2 teaspoons cocoa powder
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract (optional)
- homemade raspberry jam
Chia seed jam
- 300 g frozen raspberries
- 60 ml maple syrup
- 2 tablespoons chia seeds
Preparation
Cover the bottom and sides of silicone cups or paper muffin tins with the melted chocolate and put in the freezer for about 15 minutes.
Meanwhile mix together the ingredients for the filling, except the jam.
Take out the cups from freezer, press about 2 teaspoons of the filling mixture in each cup and cover with some jam, then put back in the freezer for about 30 minutes.
Top with a layer of melted chocolate and store in the fridge or freezer.
Making chia seed jam
Simmer raspberries with syrup over medium heat for about 5 minutes or until they are soft.
Mix in the chia seeds and simmer for about 5 minutes over low heat, stirring frequently.
Pour the jam in a jar and let cool down.
