Simple nostalgic bites with an elevated twist. These cups come together quickly and store perfectly in the freezer for when the craving strikes.
Raspberry Chia Jam
- 12 oz frozen raspberries
- 2 tbsp chia seeds
- ½ tsp vanilla extract
- ⅛ tsp sea salt
- 1 tbsp maple syrup (optional)
Chocolate Cups
- ½ cup coconut oil (melted)
- ½ cup cacao powder
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp sea salt
Raspberry Chia Jam:
Heat raspberries to simmer in a small pot. Let cook until they're heated through and broken down, stirring occasionally (about 8-10 min). Stir in the maple, chia seeds, vanilla and salt. Cook for another few minutes. Remove from heat and let cool for a bit. It will thicken as it cools.*
Chocolate Cups:
Combine all chocolate ingredients into a bowl and whisk to combine. If your coconut oil is not already melted, melt it first before measuring! You want this mix to be a bit runny.
Line mini cupcake wrappers out on a sheet pan. You can use large ones in lesser quantity. Pour about 1 tsp of the chocolate mix into each wrapper and twirl it around to spread the chocolate to the sides. Freeze for 5 minutes.
Scoop about 1/2 tbsp (total) of your filling of choice. Freeze for another 5 minutes.
Pour about 1 tbsp of chocolate filling over the top, or until it covers the inside completely.
Finish with a pinch of flaky salt and freeze for a few more minutes to fully solidify.
Store in an air-tight container in the freezer (or fridge) for several weeks, if you can somehow make them last. They are best if you let them sit out for a few minutes before eating.
*This recipe makes about 1.5 cups of chia jam. It will last in the fridge for 10 days or can be frozen longer.