Vegan Almond Butter and Raspberry Jam Chocolate Cups

Melt the chocolate in a double boiler until smooth.

Set aside and allow to cool until lukewarm, about 20 minutes. The chocolate should be creamy and not liquid.

Line a mini muffin tray with mini muffin paper cases.

Spoon 1-2 teaspoons of chocolate into each case and brush the chocolate up the sides using the back of the teaspoon.

Freeze for 10 minutes or until solid.

Fill each cup with a teaspoon of almond butter.

Then layer a teaspoon of raspberry jam.

Top with the remaining chocolate.

Freeze for 10 more minutes until solid.

Remove the paper cases to serve.

Store in the fridge in an airtight container.