Dark Chocolate Peanut Butter and Jelly Cups
Ingredients
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
- 1 cup raspberries
- 1/2 cup water
- 2 tablespoons chia seeds
- 1 tablespoon maple syrup
- peanut butter
Preparation
Melt the chocolate chips and coconut oil over a double boiler until smooth and clump free.
Coat the bottom of silicone baking cups with a layer of chocolate and let it set in the fridge.
Add another layer if necessary.
Raspberry chia jam
Add raspberries to a pot of simmering water over medium heat.
Cook until berries can be easily mashed, then add chia seeds.
Cook for another minute.
Remove from heat and stir in maple syrup.
Assembly
Remove chocolate cups from the fridge and add a layer of peanut butter.
Spoon in a tablespoon of the raspberry chia jam filling and let it cool in the fridge for 10 minutes.
Add another layer or two of melted chocolate and chill once more in the fridge.
