Chocolate Almond Butter Raspberry Chia Jam Recipe


Chocolate Almond Butter Raspberry Chia Jam Recipe

Chocolate layer:
100g @lindt dark chocolate
35g @nutraorganics Organic cacao butter

Almond butter layer:
125g almond butter
30g coconut oil
1tsp powdered Erythritol
Pinch salt
Pinch cinnamon 
Raspberry chia jam:
130g raspberries
2 tbsp water
1 tbsp powdered Erythritol
2 tbsp chia seeds

Method :
1. Melt chocolate and cacao butter together in a small bowl in microwave (heat in 30 sec bursts until melted).
2. Line a muffin tray with 8 silicone muffin wrappers. Fill the base of wrappers with a tbsp of melted chocolate. Place in fridge to set.
3. Heat all raspberry jam ingredients until it just comes to a boil. Using a wooden spoon stir and mash all berries until desired texture. Remove and allow to cool completely.
4. Place all almond butter ingredients into a small pot, heat until just starting to melt. Stir until well combined. Remove and allow to cool completely.
5. When chocolate has set and almond butter and raspberry jam has cooled, evenly divide almond mixture amongst chocolate layers. Place a tsp of jam in the centre of each and place tray back into fridge to set.
6. When almond butter has set top with another layer of chocolate. Place back into fridge to set completely.
Store in the fridge for up to 4 days in an airtight container.

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