Servings: cups
Ingredients
- 1 cup Hu Kitchen Chocolate Gems
- ¾ cup creamy peanut butter (highly recommend a salted peanut butter)
- 1 cup fresh raspberries (frozen will work too)
- 1 tsp coconut oil
- ¼ cup chia seeds
- sea salt flakes
Instructions
- Line a muffin tin with 9 liners.
- In a small saucepan, add raspberries, coconut oil, and chia seeds.
- Turn heat on to low, and use a spoon to mash the raspberries well. Stir for about 3-5 minutes, then turn off heat and let sit to thicken.
- Next, melt chocolate gems on the stove or in the microwave (I used the microwave).
- Spoon about one teaspoon chocolate into the bottom of each muffin liner.
- Next, spoon about one teaspoon peanut butter into each, followed by the raspberry mixture.
- Drizzle some remaining chocolate on top of each one and refrigerate for at least two hours, until nice and hard. ENJOY!!
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