We love making chocolate cups/bark as they're so easy and you can change it up with whatever flavour you are feeling on the day. However, we think raspberry and peanut butter is always a winner.
This recipe combines a whole load of antioxidant rich foods. Raspberries and dark chocolate not only taste great together but contain a different variety of antioxidants to really boost the nutrition profile of this recipe. Raspberries get their red colour from anthocyanins - a flavanoid that has anti-inflammatory benefits. This means they can be really beneficial for people suffering with inflammatory diseases like arthritis. Dark chocolate is rich in many flavanoids and specifically ones that can improve cholesterol levels which improves heart health. It's also rich in many minerals including iron. 100g of good dark chocolate can contain about 65% of your recommended daily intake. Nuts and chia seeds are excellent sources of healthy fats - in fact chia seeds are the highest vegetarian source of omega-3. If you're veggie/vegan then you have loads of excuses to make a large batch of this.
Raspberry Chia Jam:
- 50g raspberries
- 3/4 tsp warm water
- 3/4 TBSP chia seeds
- squeeze of lemon juice
- 1/4 tsp maple/honey
- 125g dark chocolate (use 85%)
- 50g coconut oil
- 50g/3-4 TBSP peanut butter
- 50g honey/maple syrup
- 1/4 tsp vanilla extract
- 50g roasted & salted peanuts/50g ground pistachios
- To make the chia jam, combine all ingredients in a jar and shake vigorously for about 1 minute.
- Leave the jam to set in the fridge.
- Melt the chocolate and coconut oil over a bain-marie.
- Once melted, add in the peanut butter, honey and vanilla extract and mix well.
- Pour into bun cases or a dish lined with grease-proof paper.
- Drizzle the jam over the mixture and sprinkle the peanuts/ground pistachios.
- Leave to set in fridge for 1 hour.