Ingredients

200g dark chocolate
1/2 cup frozen raspberries
1 tbsp coconut sugar
1/2 cup Mayver’s Smooth Peanut Butter

Method

1. Line a small muffin tray with patty cases.
2. Melt one block of chocolate then divide evenly between patty cases then place in freezer to set.
3. Add raspberries & coconut sugar to a saucepan over low heat. Stir until mixture softens to a jam like consistency then allow to cool.
4. Remove chocolate base from freezer then add a spoonful of peanut butter followed by a tsp of cooled raspberry jam then place in freezer for around 10 minutes.
5. Melt the other block of chocolate then remove cups from freezer. Divide chocolate & spread evenly over peanut butter/ jam layer.
6. Place in freezer overnight to set.
7. Remove from patty cases and store in and airtight container in the freezer & enjoy!

Thanks @balancebybrielle for the delish recipe!