Chocolate Raspberry Hazelnut Cups
For the Raspberry Chia Jam:
1 cup raspberries (fresh or frozen)
1 Tbsp water
2 Tbsp chia seeds
For the Chocolate Cups:
1½ cups dark chocolate chips
1 tsp coconut oil
Peanut Butter & Co. Dark Chocolatey Hazelnut Spread or
Peanut Butter & Co. Milk Chocolatey Hazelnut Spread
Sea salt (optional)
To make the Raspberry Chia Jam:
If using fresh raspberries: Mash the berries in a bowl and add the water. Stir in the chia seeds, cover the bowl with a lid and place it in the fridge for 2 hours to overnight. If using frozen raspberries: Heat the berries in a sauce pan over medium heat until they're thawed. Then mash the berries and add your water. Stir in the chia seeds and pour the mixture into a bowl. Cover the bowl with a lid and place it in the fridge for 2 hours to overnight.
To make the Chocolate Cups:
Line a mini muffin tin with mini liners. Set aside. Place the chocolate chips and coconut oil in a microwave safe bowl. Heat them together in the microwave at 30 second intervals until they're full melted. (Make sure to stir in between each interval.)
Take a small amount of melted chocolate and pour it into each of your muffin liners. Using a small spoon, spread the chocolate out evenly and spread it up the sides of the liners. (It doesn't need to be a thick layer on the sides.) Then take a small amount of chocolate hazelnut spread and place it in the center of each "chocolate cup." Then take a small amount of your raspberry chia jam and spread it on top of the hazelnut spread. Spread more of the melted chocolate over the raspberry layer and make sure it completely covers the top and all the sides.
*Very important step* Gently tap the muffin tin on the counter a few times to release any air bubbles and firmly cement the filling in place. Sprinkle with some sea salt (if using) and place the muffin tin the refrigerator to set for at least 45 minutes – 1 hour.