Anti-Inflammatory Cherry Chia Cups

🍒 Anti-Inflammatory Cherry Chia Cups (Mini Muffin Style)

🧁 Makes: 12–16 mini cups

✅ Free of: dairy, gluten, refined sugar, nuts (if using sunflower butter)

⭐ Benefits: polyphenols, fiber, healthy fats, omega-3s

🍫 Bottom Layer: Dairy-Free Chocolate Base

Ingredients:

½ cup dairy-free chocolate chips (like Hu, Enjoy Life, or Evolved)

1 tsp coconut oil or avocado oil (for smooth melting)

Instructions:

Melt chocolate chips and coconut oil together using a double boiler or microwave in 20-second intervals.

Spoon about 1 tsp into each cavity of a mini muffin pan lined with paper or silicone liners.

Tap the pan to flatten, then freeze for 10 minutes to set.

🥜 Middle Layer: Creamy Butter Center

Ingredients:

¼ cup sunflower seed butter or granola butter

1–2 tsp maple syrup (optional, depending on brand sweetness)

¼ tsp vanilla extract (optional)

Instructions:

Stir until smooth and slightly thickened.

Once chocolate base is firm, spoon ~1 tsp into the center of each cup and gently flatten.

Freeze again for 5–10 minutes.

🍒 Top Layer: Cherry Chia Jam

Ingredients:

2 cup frozen cherries

2 Tbsp chia seeds

2 tsp maple syrup (optional)

½ tsp lemon juice or zest (brightens and preserves color)

Instructions:

Heat cherries in a small saucepan over medium heat until they break down (~5–7 min).

Mash lightly with the back of a spoon.

Stir in chia seeds, lemon juice, and maple syrup.

Let cool slightly, then spoon 1 tsp of jam over the butter layer.

🧊 Final Step:

Place in the freezer for 1 hour or fridge for 3+ hours until fully set. Store in a sealed container in the fridge (up to 5 days) or freezer (up to 1 month).