Chocolate Raspberry Chia Cups

Ingredients: Makes 12 mini cups

1/2 C dark chocolate chips, dairy free

12 tsp nut butter of your choice, natural low sugar- I used almond butter *For those with nut allergies you can use sunflower butter or pumpkin seed butter, granola butter will work however it has much more sugar

6 tsps raspberry chia smash (if you can’t find this you can also make it from scratch by cooking smashed raspberries and chia seeds together until a jam forms about 5 minutes)

1 tsp coconut oil or avocado oil-used to melt the chocolate

Optional toppings: nuts, shredded coconut, sunflower or pumpkin seeds

Directions:

1. Prepare a mini muffin pan with liners.
2. Add 1 tbsp of nut butter to each well.
3. Top with 1/2 tsp chia smash
4. Top with melted chocolate
5. Freeze for about 1 hour before serving *If using for a lunch box these will hold up well if there’s a cool pack in the lunch box