INGREDIENTS
INGREDIENTS:
1 cup of dark chocolate
3 tbsp coconut oil (2 tbsp melted)
3/4 cup of Base Culture Maple Almond Butter
2 tbsp maple syrup
handful of fresh raspberries
1 tbsp of chia seeds
DIRECTIONS
DIRECTIONS:
1. Line pan with parchment muffin wrappers.
2. Melt chocolate with coconut oil on stove top (low, stirring occasionally) or microwave (30 second increments).
3. Drop spoonful of melted chocolate in muffin wrappers.
4. Place in freezer to chill.
5. In a bowl, mix almond butter, maple syrup and coconut oil.
6. In a separate small bowl, mash raspberries with fork and stir in chia seeds.
7. Place a spoonful of each almond butter mix and raspberry jam on chilled chocolate.
8. Cover the cups with remaining chocolate.
9. Sprinkle with flaky sea salt.
10. Chill in freezer.
