Chocolate Raspberry Hazelnut Cups
These decadent cups are filled with rich chocolate hazelnut spread and a tart raspberry chia jam! They're so easy to make and the perfect sweet treat for this Valentine's Day! Bet you can't just have one!
Servings: 12 cups
For the Raspberry Chia Jam:
- 1 cup raspberries (fresh or frozen)
- 1 Tbsp water
- 2 Tbsp chia seeds
- *If you prefer your jam a little sweeter, replace the Tbsp of water with 1 Tbsp maple syrup or honey
For the Chocolate Cups:
- 1½ cups chocolate chips (I used dark chocolate)
- 1 tsp coconut oil
- Chocolate hazelnut spread
- Sea salt (optional)
To make the Raspberry Chia Jam:
If using fresh raspberries: Mash the berries in a bowl and add the water (or sweetener if using). Stir in the chia seeds, cover the bowl with a lid and place it in the fridge for 3 hours to overnight.
If using frozen raspberries: Heat the berries in a sauce pan over medium heat until they're thawed. Then mash the berries and add your water (or sweetener if using). Stir in the chia seeds and pour the mixture into a bowl. Cover the bowl with a lid and place it in the fridge for 3 hours to overnight.
To make the Chocolate Cups:
Line a mini muffin tin with mini muffin liners. Set aside.
Place the chocolate chips and coconut oil in a microwave safe bowl. Heat them together in the microwave at 30 second intervals until they're full melted. (Stir in between each interval.)
Take a small amount of melted chocolate and pour it into one of your muffin liners. Use a small spoon and spread the chocolate on the bottom and up the sides of the liner to form a "shell." (It doesn't need to be a thick layer but make sure the sides are completely covered with chocolate.)
Then take a small amount of chocolate hazelnut spread and place it in the center of each "shell." Take a small amount of your raspberry chia jam and place it on top of the hazelnut spread. Pour more of the melted chocolate over the raspberry layer and make sure it completely covers the top and all the sides.
*Very important step* Gently tap the muffin tin on the counter a few times to release any air bubbles and to cement the filling in place. Sprinkle with sea salt (if using) and place the muffin tin the refrigerator to set for 1-2 hours.