Peanut Butter & Jelly Chocolate Cups are the yummiest creation ever. I always use the same chocolate recipe but absolutely love coming up with new ways to mix up the flavours and this raspberry infused chocolate is just delightful.
1 cup of cacao powder
1 cup cacao butter (melted)
1 cup rice malt syrup
1/2 cup raspberries (blended)
1/4 coconut water
1/4 cup of chia seeds (black or white)
1/4 cup smooth peanut butter.
In a bowl place blended raspberries, coconut water and chia seeds. Mix with a spoon until well combined.
Place in the fridge for 2 hours or until the liquid has absorbed and a jelly like consistency has formed it is ready to eat.
Meanwhile melt the cacao butter in a pot on the stove top. Once melted measure a cup and pour into your food processor.
Add the cacao powder and rice malt syrup to the food processor, and any other flavours you may want.
Blend for 2 minutes or until well combined.
Pour half the chocolate into the moulds and freeze for 1 - 2hrs.
Once frozen, remove and fill with one teaspoon of the raspberry jam mixture and one teaspoon of peanut butter in each.
Pour the remaining chocolate over the top of the filling and place back int the freezer for 1 - 2hrs.
Once they are firm, pop out of the moles and place in a container in the fridge.