Peanut butter + raspberry jam + chocolate. Are you able to identify a extra scrumptious mixture for candy snack or dessert? We’ll wait…..
Jokes apart, this recipe is an effective way to make use of the final of the season’s raspberries. Soften your favorite chocolate and even attempt it with one other nut butter like almond. A pinch of flaked salt on high of the cups is a tasty addition too!
Substances
- 175g recent raspberries
- 1 tbsp maple syrup or honey
- 2 tbsp chia seeds
- 200g melted darkish chocolate
- 2 tbsp clean peanut butter
Directions
[1] Place the raspberries and maple syrup in a pan on a medium warmth. Carry to a boil and, simmer for five minutes till they soften, after which mash till clean. Take the pan off the warmth and stir via the chia seeds. Place the jam into the fridge for at least 1 hour to set.
[2] While the chia jam units place 8 cupcake instances onto a tray or massive plate and add 1 tablespoon of melted darkish chocolate to every. Guarantee it spreads so all the base of the case is roofed. Place into the fridge for 10 minutes to set.
[3] As soon as the chocolate has set unfold approx. ¼ tablespoon of peanut butter into the centre of every cup. High with the identical quantity of raspberry chia jam, after which cowl with the remaining darkish chocolate (about 1 ½ tablespoons).
[4] Place the cups again into the fridge to set for quarter-hour, earlier than tucking in.
PB chia jam cups was final modified: September 14th, 2022 by
Notes
*leftover jam will be saved in a jar or hermetic container and loved on toast/porridge and many others.
PB chia jam cups was final modified: September 14th, 2022 by
