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!!
Calories: 2345kcal | Carbohydrates: 181g | Protein: 59g | Fat: 177g | Saturated Fat: 59g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 70g | Trans Fat: 0.1g | Sodium: 866mg | Potassium: 1953mg | Fiber: 41g | Sugar: 116g | Vitamin A: 63IU | Vitamin C: 32mg | Calcium: 435mg | Iron: 12mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
