Raspberry Chia Chocolate Almond Cups
Ingredients
- ½ of a 10-ounce bag of frozen red raspberries
- 2 tablespoons chia seeds
- 1 3- ounce bar of 70% dark chocolate
- ¼ cup unsweetened almond butter
- 2 tablespoons virgin coconut oil
- 1 tablespoon pure maple syrup
- ½ teaspoon ground cinnamon
Instructions
- Pour half of a bag of frozen red raspberries into a bowl and let sit on the countertop at room temperature for about 20 minutes. Gently mash the raspberries, stir in the chia seeds to combine thoroughly, and set aside.
- Melt chocolate using double boiler. Spoon chocolate evenly into 10 paper lined mini muffin cups, filling each about a third of the way full. Freeze for 10 minutes.
- Warm coconut oil until meted and mix with the almond butter, maple syrup, and cinnamon. Spoon half of the almond butter mixture onto the chocolate layer. Freeze for 10 minutes.
- Spoon the raspberry mixture evenly onto each cup. Drizzle the top of each cup with the remaining almond butter mixture. Freeze for 10 minutes.
- Store in freezer, and set out at room temperature for 30 minutes before serving.
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