Ingredients

For the Chocolate:
100g melted vegan chocolate
1 tsp coconut oil

For the Filling:
40g almond or protein powder
2 tbsp canned coconut cream
1 tbsp Mayver’s Almond Butter 
1-2 tbsp maple syrup

For the Jam:
1/2 tbsp (per cup) of regular thick jam

Method

1. Make your almond butter layer by whisking all ingredients until smooth (if using all almond butter and no powder skip the coconut cream).
2. Set aside prepared jam and almond butter layer while you melt your choc with oil.
3. Using 1/3 of the melted choc, place a heaped tbsp into each of your 6 cupcake cases.
4. While the choc is still melted evenly distribute a spoon of the almond butter into the middle of each cup followed by a 1/2 tbsp of jam (try to leave any access liquid behind).
5. Freeze for 20 minutes and then cover your layers with remaining choc. freeze for 1-2 hrs or until set.
6. Let defrost for a few mins before eating and enjoy!

Big thanks to @nosahealthyeats for this super tasty recipe!