Gluten Free Vegan Makes 12

• ¼ Cup Frozen Raspberries
• ½ Cup Freeze Dried Raspberries
• ¼ teaspoon Lemon Juice
• 2 Tablespoons Pure Maple Syrup
• ½ Tablespoon Chia Seeds
• 2 teaspoons Coconut Oil
• ½ Cup Coconut Butter
• 2 Tablespoons Full Fat Coconut Milk
• 9 oz Dark Chocolate
• ½ teaspoon Sea Salt Flakes
• 3 Tablespoons Shredded Coconut

Directions:

In a microwave safe dish add frozen raspberries and lemon juice. Cook for 1-2 minutes. Stir in chia seeds well and set aside to cool. In a large bowl combine coconut butter, 1 Tbsp maple syrup, shredded coconut and raspberry jam mixture. Mix well. Using a double boiler (glass or metal bowl over a pot with boiling water) melt chocolate with remaining syrup and coconut oil. Once melted and combined, set aside to cool. While waiting, prep muffin pan (I use cupcake wrappers) with non stick preventative (you could also do the silicone pans they are amazing). Add coconut milk to the cooled chocolate, mix well. 

Almost There

Pour a layer of chocolate in each cup (about ⅓ of the way) let sit for 3-5 minutes. Next pour the filling mixture into a cup on top of chocolate, let sit for another 3-5 minutes. Pour remaining chocolate over cup. Add salt and freeze dried raspberries on top. Place in the freezer for 1-2 hours or let sit at room temperature for 4-6 hours or until set. I love to eat them cold on a hot day as a sweet treat!