All Recipes  >  Home Page  >

Cashew Butter & Raspberry Chia Jam Cups

A mood-boosting and nutrient-dense sweet that’s reminiscent of one of your favorite childhood treats! Cashew butter and raspberry chia jam combine into a cup of rich, dark chocolate that’s easy to make and even more fun to eat.

INGREDIENTS

Makes 12 cups

CHIA JAM
1 cup raspberries (can use thawed, frozen or fresh)
1 tablespoon water (use for fresh only)
1 tablespoon maple syrup
1 teaspoon lemon or orange zest (optional)
1 tablespoon chia seeds

CASHEW BUTTER FILLING
1 cup cashew butter (or any nut butter you desire)
1 tablespoon coconut oil
2 tablespoons maple syrup
pinch of sea salt (if not salted)

CHOCOLATE CUP
8 ounces high-quality dark chocolate
1 tablespoon coconut oil
pinch of sea salt

TOPPINGS: Freeze-dried raspberries and hemp seeds

A mood-boosting and nutrient-dense sweet that’s reminiscent of one of your favorite childhood treats! Cashew butter and raspberry chia jam combine into a cup of rich, dark chocolate that’s easy to make and even more fun to eat.

INGREDIENTS

Makes 12 cups

CHIA JAM
1 cup raspberries (can use thawed, frozen or fresh)
1 tablespoon water (use for fresh only)
1 tablespoon maple syrup
1 teaspoon lemon or orange zest (optional)
1 tablespoon chia seeds

CASHEW BUTTER FILLING
1 cup cashew butter (or any nut butter you desire)
1 tablespoon coconut oil
2 tablespoons maple syrup
pinch of sea salt (if not salted)

CHOCOLATE CUP
8 ounces high-quality dark chocolate
1 tablespoon coconut oil
pinch of sea salt

TOPPINGS: Freeze-dried raspberries and hemp seeds

METHOD

FOR THE CHIA JAM: In a medium size bowl, mash the thawed frozen or fresh berries with a fork. (Add the water if using fresh berries.) Place the mashed berries, and maple syrup in a small pot. Bring to a boil over high heat, then reduce to a simmer. Cook mixture for about 5 minutes, stirring frequently. Remove the pot from the heat and add the optional zest. Mix well. Add in the chia seeds and stir. Let cool.

FOR THE CASHEW BUTTER: In a medium size bowl, mix the cashew butter with the coconut oil, maple syrup, and sea salt until well-combined. Set aside.

FOR THE CHOCOLATE CUP: Melt the chocolate in a double boiler with the coconut oil making sure not to boil. Once the mixture is smooth, stir in a pinch of sea salt and mix.

TO ASSEMBLE: Place a heaping tablespoon of chocolate mixture in a lined muffin tin, using the back of a spoon or pastry brush to push the chocolate up the sides. Place in the freezer for 10 minutes.

Once cooled, add one tablespoon of the cashew butter mixture on top of the hardened chocolate. Spread evenly. Next, fill each cup with a dollop of the cooled raspberry chia jam, making sure to leave room for the last layer. Add dark chocolate to the cup (it should be about ¾ of the way filled) then top with freeze-dried raspberries and hemp seeds or whatever your creative heart desires. Place back in the refrigerator or freezer until completely hardened. Store in the refrigerator for 5 days or the freezer for longer term storage. Eat whenever you want to feel happy and satisfied!

Note: Use this recipe as inspiration and come up with your own nut butter and chia jam variations!