PB & J Chocolate Cups
By nabylb
Rich dark chocolate cups layered with creamy peanut butter and fresh raspberry chia jam. A refined sugar-free, no-bake treat.
Prep: 20 min · Cook: 10 min · Serves 4 · Cuisine: American
Ingredients
- 200 g dark chocolate, coarsely chopped (100% cacao)
- 40 g organic peanut butter
- 40 g fresh raspberries
- 1 tsp chia seeds
- 30 g cacao nibs (for garnish)
- 1 good pinch Kalahari desert salt
Method
- Crumble the fresh raspberries into a bowl and mash with a fork. Stir through the chia seeds, then set aside for 10 minutes to set and thicken into a jam.
- Place a heat-proof bowl over a pan of barely simmering water. Add the chopped chocolate and allow it to melt slowly. Remove from the heat, stir in the desert salt until smooth, and leave to cool for 10 minutes.
- Pour half of the melted chocolate mixture evenly into muffin tin cavities and place in the freezer for 5 to 10 minutes to set firm.
- Remove the muffin tin from the freezer and spoon 1 heaped teaspoon of peanut butter into the center of each cavity, spreading it into a circle slightly smaller than the base.
- Top each with a spoonful of raspberry chia jam and a light sprinkle of cacao nibs.
- Pour the remaining melted chocolate over the top of each cup, ensuring the filling is completely sealed. Top with an extra sprinkle of cacao nibs and freeze for 10 minutes until fully set.
Original: https://www.instagram.com/reel/DeHYJRks4h7/?dlrf=MTd1aWxyM25wejR0cw==
Saved with Dishful, a recipe manager for home cooks.