Chocolate Cup (see Note)
- 4 ounces cacao butter
- 1/4 cup coconut oil
- 1/2 + 2 tbsp cup raw cacao powder
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 cup raspberries
- 1 1/2 cup strawberries, sliced
- 1 tbsp lemon juice
- 3 tsp maple syrup
- 4 tbsp chia seeds
- a pinch of cinnamon
- 1/2 tsp vanilla extract
- 1/2 cup nut or seed butter of choice
- Put all the ingredients in a heat-proof metal bowl, and melt the chocolate in a water bath. Heat gently and don’t over whisk. Remove from the pot and let slightly cool down before drizzling a very thin layer of chocolate in the bottom of each cup . Use a spoon to push the chocolate up the sides of the cup as well, before freezing until firm.
- For the chia jelly, heat the raspberries and strawberries in a saucepot until they get syrupy. Mash them with a potato masher and then add the lemon juice, maple syrup, vanilla extract and cinnamon. Pour the mixture over the chia seeds and stir until everything is well combined. Let sit in the fridge for at least 30 minutes before filling the cups.
- Place a small scoop of the jelly right in the center of the chocolate in each cup. Freeze again for 10 minutes. Place a small scoop of peanut butter over the jelly and then cover the cups with another layer of your molten chocolate mixture. Place in the fridge for 30 minutes to set, then store in the fridge for up to 4 days.
For the chocolate shell, you can either decide to make it with cacao butter, coconut oil, raw cacao butter and maple syrup or you simply melt organic chocolate in a double boiler or microwave.