Peanut Butter and Jelly Chocolate Cups
Ingredients
- 8oz dark chocolate
- 1 tbsp coconut oil
- 1 cup creamy peanut butter
- 2 cups fresh raspberries
- 2-3 tbsp chia seeds
- 1-2 tbsp honey
Optional
- flaky salt
Preparation
In a small bowl, mash the raspberries with a fork. Stir in the chia seeds and honey. Set aside to thicken while making the chocolate shells.
Add chocolate and coconut oil to a bowl and microwave in 30-second intervals, stirring between each, until fully melted.
Line a mini muffin tin with paper liners.
Pour 1-2 teaspoons of melted chocolate into the bottom of each liner. Use the back of a spoon to push the chocolate up the sides, evenly coating all sides.
Place in the freezer for 5-10 minutes until set.
Fill with peanut butter and chia jam, then top off with more chocolate to seal. Optionally, top with flaky salt.
Return to the freezer or fridge until set.
Tips
These can be customized with any nut butter or jam combination.
