Chocolate Raspberry Cups
Makes 10 chocolate cups
Adapted from Chocolate Covered Katie
6 ounces (170 grams) raspberry jam, or your favorite jam or peanut butter
Alternatively, you can make your own jam:
6 ounces (170 grams) raspberries (fresh or frozen), or your favorite berry
1 tablespoon chia seeds
2 teaspoon sweetener of choice
1 teaspoon vegetable or melted coconut oil, for a smoother sauce (optional)
14 ounces (400 grams) baking chocolate
If you are making your own jam, add the berries to a large mixing bowl and mash them well. When done, add the raspberry puree, chia seeds, sweetener, and vegetable oil, if using, to a small saucepan. Set to low heat and stir occasionally until the sauce is hot and begins to bubble. Turn off the heat, but leave the pan on the stove to keep the jam warm while you prep the next part.
Meanwhile, carefully melt the chocolate using either a microwave or a double boiler.
Pour 1-2 teaspoons of melted chocolate in the base of the cupcake liner and spread the chocolate up the sides of the mold. Make sure the base is completely covered and the sides have a thin layer of chocolate all the way around. This is to ensure that your filling will stay locked in. Chill in the refrigerator for about 5 minutes.
Once the chocolate has slightly solidified, scoop 2 teaspoons of the filling you’re using in the center of the chocolate. Pour enough melted chocolate over the filling so it is completely covered.
Refrigerate for at least 20 minutes to allow them to fully set.
Enjoy!