Vegan Almond Butter Raspberry Jam Chocolate Cups

1. Melt the chocolate in a double boiler until smooth and set aside to cool until lukewarm, about 20 minutes, until the texture is creamy and not liquid.

2. Line a mini muffin tray with mini muffin paper cases.

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

4. Freeze for 10 minutes or until solid.

5. Fill each cup with a teaspoon of almond butter, then layer a teaspoon of raspberry jam on top.

6. Top with the remaining chocolate.

7. Freeze for another 10 minutes until solid.

8. Remove the paper cases before serving.

Storage tips

1. Store in the fridge in an airtight container.