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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!!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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