Ingredients
200 g dark chocolate (60–70% cocoa recommended)
2 tablespoons coconut oil, divided
1 cup cherry chia jam
Optional: freeze-dried raspberries for topping
Instructions
1. Line a mini muffin pan with 16 paper liners.
2. Melt half of the dark chocolate with 1 tablespoon coconut oil in the microwave, stirring every 30 seconds.
3. Spoon the melted chocolate into the liners, pushing some up the sides to form cups.
4. Freeze for 15 minutes to set.
5. Add 1 teaspoon of cherry chia jam into each cup.
6. Freeze again for 15 minutes.
7. Melt the remaining chocolate with the second tablespoon of coconut oil.
8. Cover the jam with chocolate, smoothing the tops.
9. Add freeze-dried raspberries on top if desired.
10. Freeze for another 15 minutes until fully set.
11. Store in fridge or freezer until ready to serve.
Notes
Let sit at room temperature for 5–10 minutes before enjoying for the best texture.
Use high-quality chocolate for best results.
Avoid overfilling with jam to prevent leaks.
Work quickly in warm environments.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg