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Raspberry Chia Chocolate Almond Cups

raspberry almond cups
layered Raspberry almond cups

Raspberry Chia Chocolate Almond Cups

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Servings 10 mini Raspberry Chia Chocolate Almond Cups
Author Cynthia Sass, MPH, MA, RD, CSSD

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.
Tried this recipe?Mention @red_raspberries or tag #red_raspberries!

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