Ingredients
For the base:
- 1 cup raw cashews
- 2 Tbs almond nut butter
- 8 fresh medjool dates - stones removed
- ½ cup L.S.A. - ground mix of linseeds, sunflower seeds and almonds
- For the chia jam…
- 1 cup frozen raspberries
- 2 Tbs maple syrup - or rice malt syrup if you prefer
- 1 tsp lemon juice
- 2 Tbs chia seeds
For the salted chocolate topping:
- ¼ cup maple syrup - or rice malt syrup if you prefer
- 2 Tbs coconut oil - melted
- 1 Tbs cacao butter - melted
- 3 Tbs cacao powder
- 1 Tbs Himalayan mineral salt flakes
Instructions
- Prepare the base first by whizzing all the base ingredients in a food processor. Blitz until you get a nice sticky dough.
- Divide the mixture into small silicone muffin trays and press into the moulds. Gently press your thumb in the middle of each mould to form a little well that the jam can snuggle into. Set aside in the fridge to set.
- Prepare the chia jam by blending the berries, syrup and lemon juice. Lastly, stir through the chia seeds and place in the fridge for 20 minutes to set and form a “jam” consistency.
- Lastly, prepare the chocolate topping by whisking together all the ingredients apart from the salt.
- Remove the bases, and the jam from the fridge and build the cups as you go. First a dollop of jam, followed by the chocolate and finished with a dusting of salt.
- Keep in the fridge or freezer for up to 6 weeks until you are ready for the magic.
Notes
- These are quite rich and satisfying, so one is usually (emphasis on usually) enough.
Tried this recipe?Let us know how it was!
