First, make the chia jam by blending the raspberries, maple syrup, and chia seeds in a blender until well combined and there are no whole raspberries left.
Leave the raspberry mixtures to set for 10-15 minutes in the fridge.
Melt the chocolate in the microwave in 30-second increments, stirring each time. Once the chocolate is melted, pour into your moulds to cover the bottom of each with about half a cm of chocolate- we recommend a silicone muffin tray for easy removal! You can use any size you fancy.
Set in fridge for 10 minutes.
Once the chocolate is set solid, dollop a teaspoon of peanut butter on top of each base, followed by a teaspoon of raspberry chia jam. Try to keep them in the centre of each base.
Pour the remaining melted chocolate over the top of each base to just cover the fillings
Set in the fridge until solid (30-40 mins) and enjoy!
Makes 8-10 cups depending on size. Any Fix & Fogg nut butter will work in these delish cups, and any kind of jam too!
