Description
Together the dark chocolate, nuts and raspberries give this dessert the most amazing flavor. They taste fabulous and are packed with nutrients.
Ingredients
Scale
Nut Cup Cookie Crust
- 1 ½ Tablespoons chia seeds
- 1/4 cup water
- 1/3 cup almonds
- 1/3 cup walnuts
- 1/3 cup cashews
- 1/3 cup shredded coconut
- 1 Tablespoon sesame seeds
- 2 Ttablespoons creamy almond butter, seed butter or other nut butter
- 3 Tablespoons pure maple syrup
- 1/4 teaspoon fine sea salt
Raspberry Chia Jam
- 1 1/4 cups raspberries frozen or fresh
- 1 Tablespoon chia seeds
- 3 tablespoons maple syrup
Chocolate
- 1/2 cup chocolate chips
- 1/2 Tablespoon coconut oil
Instructions
- Preheat oven to 325°F. Line 12 cups of a standard size muffin tin.
- In a medium bowl, combine the chia seeds and water. Let stand 5 minutes.
- Process the almonds first, they need more processing than the other nuts. Pulse until coarsely chopped, not too fine.
- Add the walnuts, cashews and shredded coconut (if your coconut is very fine you can just put it into the bowl without processing). Pulse until coarsely chopped (not too fine or powdery, you want a texture like oatmeal).
- Put in a medium bowl and salt. Stir to combine (don’t forget the coconut if you didn’t add it to the processor).
- In a small saucepan, melt the nut/seed butter and syrup over low heat. Stir until warm and soft. Remove from heat, stir until smooth and evenly combined.
- Pour the almond/maple mixture and soaked chia seed mixture over the nuts. Use fork and spatula to mix evenly.
- Divide mixture evenly between prepared cups, 1 heaping tablespoon or about 25 grams each*. Use your fingers to press down and create nice cup with even sides. (see photo above). If your fingers get sticky wet them a little.
- Bake in the preheated oven for 25 minutes or until lightly browned at edges and centers feel dry to the touch. Transfer tin to a cooling rack and cool for 10 minutes before removing from tin.
- While the nut cups are baking make the raspberry chia jam. Heat raspberries in a small saucepan over medium-high heat, stirring occasionally, until the fruit is heated through and begins to break down and bubble. Use a spoon to mash the fruit until smooth.
- Stir in the chia seeds. Stir in 2-3 tablespoons maple syrup.
- Remove from heat and let cool for 5 minutes. (The jam will thicken considerably as it cools.) Give the jam one final good stir. Let cool.
- While the jam is cooling, melt chocolate and coconut oil.
- Once the nut cups are cool, fill each cup with about 1 rounded teaspoon of raspberry chia jam.
- Pour melted chocolate over each cup spreading over the raspberry layer.
- Place in refrigerator for 1 hour or 15 minutes in freezer.
- Serve once the chocolate is set.
- Store in an airtight container in the refrigerator for 5 days. Let sit at room temperature for 30 minutes before serving. They can sit out for 5 or 6 hours if you bring them to a party.
Notes
If you want to make sure all the crusts are even, weigh them before shaping into cups. Use a heaping tablespoon and fill each muffin liner. Then weigh each one to have them be equal. I get 24-26 grams each but it will depend on your nut and seed mixture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack, Breakfast
- Method: Process, Bake
- Cuisine: Paleo, Vegan, Grain Free, Gluten Free, Dairy Free