Almond Butter Jelly Cups

The key to these incredible-tasting treats is in the freeze-dried berries in the raspberry jelly — they intensify the berry flavour and help it stand out against the rich dark chocolate. Plus, a dollop of tahini in the almond butter transforms it into a delicious peanutty-tasting butter. You can make the chocolate (or melt some bars) while the filling is setting. 

Keep in the fridge for when you want a decadent but healthy sweet treat.

Coconut Oil Chocolate

¼ cup cacao butter

½ cup cold-pressed coconut oil

¼ cup sweetener (coconut nectar, maple syrup)

¾ cup cacao powder

pinch of sea salt

1 tsp vanilla extract

Almond Butter Filling

¾ cup almond butter

2 tbsp tahini

Raspberry Jelly

1 cup fresh or frozen raspberries defrosted

½ cup freeze-dried raspberries

⅓ cup sweetener (coconut nectar, maple syrup)

½ tsp vanilla extract

pinch of sea salt

1 tbsp chia seeds

To Finish

freeze-dried raspberries (optional)

Make the traditional chocolate, then keep warm by placing in a bowl and setting this over a bowl of hot water.

To prepare the almond butter filling, mix the almond butter and tahini until smooth, then place in the freezer for about 3 hours, until firm.

To prepare the raspberry jelly, set aside ¼ cup of the fresh or defrosted raspberries. Place remaining raspberries in a high-speed blender together with freeze-dried raspberries, sweetener, vanilla, sea salt and chia seed and blend until smooth. Mix the remaining raspberries in by hand (this gives the jelly more texture).

To make the cups, spoon 1 tablespoon. of chocolate into the bottom of one of the holes of a silicon mini muffin mould (alternatively biodegradable paper cups also work great if you don't have a silicon). Tilt and twist it around so that the chocolate coats the sides of the mould. Repeat with remaining holes (or cups), then place in the fridge to set for 5-10 minutes.

Once chocolate is set, gently place 1 teaspoon of almond butter filling and about ¾ teaspoon of raspberry jam into the centre of each chocolate cup. Spoon 1 tablespoon of chocolate over the top of each, to cover, adding more if needed. Don't make this layer too thick, however or the chocolate will dominate the flavour.

Place back in the freezer for 15-20 minutes until the chocolate is hard, then remove from the moulds. If you wish, serve with a little freeze-dried raspberry crumbled on top. 

These will keep in an airtight container in the fridge for 1-2 weeks!