Chocolate Raspberry Cups

Ingredients

• 6 oz raspberries ((fresh or frozen))
• 1 tbsp chia seeds
• 2 tsp sweetener of choice
• 6 oz chocolate chips (or chocolate bars (1 cup))
• optional 1 tsp vegetable or melted coconut oil (for a much smoother sauce)

Instructions

1. 1

   Mash the berries well. Add the raspberry puree, chia seeds, and sweetener to a small saucepan. Turn the heat to low, stirring occasionally until the sauce is hot and begins to bubble. Meanwhile, carefully melt the chocolate. (See above for how to properly melt chocolate.) Spread about a teaspoon of the melted chocolate up the sides of mini cupcake liners or candy molds. Scoop about two teaspoons of raspberry filling on top, then cover with remaining chocolate. Refrigerate or freeze for a few minutes, or let them sit on the counter for a few hours, to set.View Nutrition Facts*If you don't have a mini muffin pan or candy cup liners, you can freeze blobs of the raspberry jam, then dip in the melted chocolate.