Description
Easy dark chocolate cups stuffed with a raspberry chia jam filling. Make them for a quick dessert or Valentine’s Day treat!
Ingredients
Raspberry Chia Jam
- 1 cup frozen raspberries
- 1 TBSP chia seeds
- 1 TBSP maple syrup
- 1 tsp squeezed lemon juice
Chocolate Cups
- 2 cups Endangered Species Oat Milk Mixed Berries + Dark Chocolate, chopped
- ½–1 tsp coconut oil (optional)
- 12–16 mini muffin liners
Instructions
- First, prepare the chia jam. In a small saucepan over medium heat, add the frozen raspberries. Once the fruit begins to melt, add in the chia seeds, maple syrup, and lemon juice. Reduce the heat to low and allow the mixture to simmer for 8-10 minutes, until bubbling, warm, and thickened.
- Turn off the heat and stir in the chia seeds. Allow to sit for 5 minutes for the seeds to expand. Set aside.
- Add the chopped chocolate to a medium saucepan and heat over low heat until full melted. Add ½ tsp coconut oil if the chocolate gets too thick.
- Line a mini muffin baking tin with the mini muffin liners or arrange them on a flat plate. Place a teaspoon of chocolate in each cup (or enough to cover the bottom), then transfer to the freezer for 10-15 minutes to set.
- Remove the tin from the freezer and top the chocolate layer with a heaping teaspoon of raspberry chia seed jam. Place back in the freezer to harden for another 10-15 minutes.
- Remove the cups from the freezer and top with another teaspoon of melted chocolate to cover the top. Transfer the cups back to the freezer to harden completely.
- Store leftover cups in the fridge and freeze for long term storage.
Notes
Recipe adapted from Talia Polluck, Party In My Plants: Wussup, Chocolate-Covered Chia Jam Cups
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Stovetop, Freezer
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free