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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