Chocolate Raspberry Peanut Butter Cups
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 130 g Raspberries
- 1 tbsp Maple syrup
- 1 tbsp Chia seeds
- 120 g Dark chocolate chips
- 1 tsp Coconut oil
- 6 tsp Peanut butter
Method
- In a pan, add 130 g Raspberries, 1 tbsp Chia seeds and 1 tbsp Maple syrup. Heat over a medium heat. Mash the raspberries at the same time until you get a jam-like consistency.
- At the same time, melt together 120 g Dark chocolate chips and 1 tsp Coconut oil until smooth and silky.
- Divide half the melted chocolate between six muffin cases.
- Divide the 6 tsp Peanut butter between the muffin cases and add some of the raspberry chia jam on top of each one.
- Add the remaining chocolate on top of the jam.
- Freeze for 20 minutes, before eating.