Peanut butter + raspberry jam + chocolate. Can you name a more delicious combination for sweet snack or dessert? We’ll wait…..
Jokes aside, this recipe is a great way to use the last of the season’s raspberries. Melt your favourite chocolate and even try it with another nut butter like almond. A pinch of flaked salt on top of the cups is a tasty addition too!
Ingredients
- 175g fresh raspberries
- 1 tbsp maple syrup or honey
- 2 tbsp chia seeds
- 200g melted dark chocolate
- 2 tbsp smooth peanut butter
Instructions
[1] Place the raspberries and maple syrup in a pan on a medium heat. Bring to a boil and, simmer for 5 minutes until they soften, and then mash until smooth. Take the pan off the heat and stir through the chia seeds. Place the jam into the fridge for a minimum of 1 hour to set.
[2] Whilst the chia jam sets place 8 cupcake cases onto a tray or large plate and add 1 tablespoon of melted dark chocolate to each. Ensure it spreads so the entire base of the case is covered. Place into the fridge for 10 minutes to set.
[3] Once the chocolate has set spread approx. ¼ tablespoon of peanut butter into the centre of each cup. Top with the same amount of raspberry chia jam, and then cover with the remaining dark chocolate (about 1 ½ tablespoons).
[4] Place the cups back into the fridge to set for 15 minutes, before tucking in.
PB chia jam cups was last modified: September 14th, 2022 by
Notes
*leftover jam can be stored in a jar or airtight container and enjoyed on toast/porridge etc.
PB chia jam cups was last modified: September 14th, 2022 by
