Ingredients
- -¼ Cup Frozen Raspberries
- -½ Cup Freeze Dried Raspberries
- -½ Tablespoon Chia Seeds
- -¼ teaspoon Lemon Juice
- -½ Cup Coconut Butter
- -2 Tablespoons Pure Maple Syrup
- -2 teaspoons Coconut Oil
- -2 Tablespoons Full Fat Coconut Milk
- -9 oz Dark Chocolate
- -½ teaspoon Sea Salt Flakes
- -3 Tablespoons Shredded Coconut
Instructions
- In microwave safe dish add frozen raspberries and lemon juice. Cook for 1-2 minutes.
- Stir in chia seeds well and set aside to cool.
- In a large bowl combine coconut butter, 1 Tablespoon maple syrup, shredded coconut and raspberry jam mixture. Mix well.
- Using a double boiler (glass or metal bowl over a pot with boiling water) melt chocolate with remaining syrup and coconut oil.
- Once melted and combined set aside to cool.
- While waiting prep muffin pan (I use cupcake wrappers) with non stick preventative (you could also do the silicone pans they are amazing).
- Add coconut milk to the cooled chocolate, mix well.
- Pour a layer of chocolate in each cup (about ⅓ of the way) let sit for 3-5 minutes.
- Pour filling mixture into cup on top of chocolate, let sit for another 3-5 minutes.
- Pour remaining chocolate over cup.
- Add salt and freeze dried raspberries on top.
- Place in freezer for 1-2 hours or let sit at room temperature for 4-6 hours or until set.


Leave a Reply