Dark Chocolate Peanut Butter Chia Jam Cups
Ingredients
- 2 cups frozen mixed raspberries
- 1 tbsp chia seeds
- 1 tsp maple syrup
- 1/2 cup creamy peanut butter
- 2 cups dark chocolate chips (divided)
Preparation
Make the chia jam by heating the frozen raspberries in a saucepan on a medium heat.
Mash the raspberries, add the chia seeds and maple syrup then mix thoroughly together. Take off the heat, leave to cool and thicken completely.
In a microwaveable bowl, add half of the chocolate chips and heat for 1 and a half minutes, stirring every 30 seconds.
Line a muffin tin with 6 paper muffin cases and spoon 1 large teaspoon of chocolate into the liners, covering the bottom of each cup. Place in freezer for 20 minutes.
Add peanut butter in the centre of the cup, then top with chia jam and place into freezer for 20 minutes.
Melt the remaining chocolate and top the cups until they are completely covered.
Freeze until set. Defrost 5 minutes before serving.
