RECIPE

INGREDIENTS

• 100g cacao butter
• 1/4 cup cacao powder (or to taste)
• 1 tbsp honey or maple syrup (or to taste)
• 1 tsp vanilla extract
• Pinch of Salt
• 1 cup frozen blueberries (or other berries)
• 2 tbsp chia seeds
• 8 tsp natural peanut butter
• Cacao nibs, for topping (optional)
• Shredded coconut, for topping (optional)

METHOD

Line a muffin tin with silicone muffin liners.

To make the chocolate, gently melt the cacao butter in a heatproof bowl over boiling water. Whisk in the cacao powder, honey, vanilla and salt until fully combined and smooth. Give it a little taste-if you like the chocolate more bitter, you can add a touch more cacao. If you like it a bit sweeter, you can add some more honey.

Pour a couple of teaspoons of the chocolate into the muffin liners so that the base is fully covered. Place in the freezer to set.

While the chocolate is setting, make the chia jam by adding the berries and chia seeds to a small pot with a splash of water. Simmer the berries over a low heat for about 10 minutes, then allow to cool and thicken.

Once the chocolate base has set and the jam has cooled, you can begin assembling. Place one teaspoon of peanut butter in each cup, followed by a teaspoon of the jam. Top with more melted chocolate so that all the jam layer has been covered. Sprinkle with cacao nibs and coconut, if using.

Return to the freezer until fully set. Enjoy!

Makes about 8 cups.

NOTE: I buy my nuts and seeds from 2BrothersFoods.com. They have a huge range of ingredients and can now deliver using compostable bags to eliminate the use of plastic!