Ingredients

40g frozen raspberries
1 tsp chia seeds
100g cacao butter, melted
3 tbsp melted coconut oil
40g cacao powder
3-4 tspn reishi mushroom powder (optional)
½ tspn sea salt
3 tsp maple syrup
2 heaped tbsp Mayver’s Smooth Peanut Butter

Method

1. Crumble the raspberries into a small bowl and stir through the chia seeds, set aside to thaw
2. Combine the cacao butter, coconut oil, cacao powder, reishi powder (if using) salt, maple syrup in a bowl and stir well. Spoon half the mixture into 4 large or 8 small cupcake moulds. Place moulds into the freezer for 5-10mins
3. Remove moulds from freezer and spoon and equal amount of Mayver’s Smooth Peanut Butter into the centre of each. Next spoon the raspberry mixture on top of the peanut butter, finally top with the remaining chocolate mixture ensuring the cups are completely covered. Place in the freezer for a further 5-10mins or until set
4. Once set, keep in an airtight container in the fridge…if they last that long!

Thanks for the inspiration @laurabrookedietitian