Ingredients

BASE/TOP:
• 100g of melted chocolate
• 12 tsp coconut oil- optional to help melt

PB FILLING:
• 50g of runny Peanut butter
• 1/8-1/4 cup coconut milk (I used canned)

RASPBERRY CHIA JAM
• 1 punnet of fresh raspberries
• 1 tbs chia seeds
• 1 tbs of maple syrup

Method

Melt the chocolate in 15-second increments in the microwave, or stove top.
Using half of the chocolate mix, place a heaped tbs or so into each of your cupcake cases. using the back of a spoon push the chocolate up the sides of your cupcake cases. Place in the fridge.

PB:
Mix Peanut butter and coconut milk together, then Distribute the mix evenly into the cups. Return to the fridge.

RASPBERRY CHIA JAM:
Using a fork mash your raspberries until puréed, add in the maple syrup & chia seeds. Mix and then let sit for a few minutes to thicken. Place the mix evenly over Pb and then top with remaining chocolate.

Place back in the fridge to set.