Chia Jam Peanut Butter Cups

• 300 g. dark chocolate, roughly chopped and melted
• 1/2 cup raspberries, fresh or frozen and defrosted
• 1 tsp Organic Chia Seed
• 1/4 cup unsweetened peanut butter
• 2 tbsp icing sugar
• 2 tpsp coconut milk
• 3000 g. dark chocolate, roughly chopped and melted

1. Place a tablespoon of melted chocolate in a paper or silicone muffin case and brush 3/4 way up the sides. Repeat with rest of cases and place in the fridge to solidify.

2. In a small bowl, mash the raspberries, then stir in the chia seeds and set aside.

3. In another bowl, mix together the peanut butter, icing sugar and coconut milk. Depending on the thickness of your peanut butter you might use a bit more or a bit less coconut milk. Set aside.

4. Take the chocolate cups out of the fridge and add a spoonful of peanut butter mixture and chia jam in each. Cover the filling with melted chocolate and place in the fridge to harden. Best kept in the fridge.