Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups frozen raspberries
  • 1 tbsp lemon juice
  • 1 tsp maple syrup or more to taste
  • 2 tbsp chia seeds
  • 1/2 cup pomegranate arils
  • 300 g dark chocolate (vegan if needed, chopped)
  • 1 1/2 tbsp coconut oil (melted)
  • Fleur de sel (if desired)

Instruction

  • In a saucepan, heat the raspberries, lemon and maple until the raspberries start to break down. Give it a good mash and take off the heat. Transfer to a container with a lid along with the chia seeds and pomegranate. Refrigerate over night.
  • In a microwave, melt the chocolate with the coconut oil over 50% heat in 30 second intervals until smooth.
  • Pour the chocolate into the bottoms of silicon peanut butter cup molds (large or small) to get a thin 2 mm base. Place in the freezer to firm up.
  • Add a dollop of the jam to each mold and pour the remaining chocolate over it, covering the sides and top. Place back in the freezer for at least 1-2 hours to fully firm up.
  • When ready to serve, remove from the freezer and sprinkle with fleur de sel, if desired. Allow them to thaw out for a few minutes and enjoy.