Decadently dark layers of chocolate ganache cradle smooth, creamy cashew butter and the sweetest raspberry chia jam to ever stain your fingertips.
- 1/2 cup organic maple syrup
- 1/2 cup organic unrefined coconut oil, melted
- 2 teaspoons organic vanilla extract
- 1 cup organic 100% raw cacao powder
- 1/4 teaspoon Celtic or Pink Himalayan sea salt
- 7 tablespoons raw organic cashew nut butter (such as Artisana), with the option to add more if a thicker layer is preferred
- 1 cup frozen organic raspberries
- 1 tablespoon chia seeds
- 1 tablespoon filtered water
- Muffin tin
- 7 muffin liners
- Food processor
Place seven liners in the muffin tin.
To make the ganache, mix the ingredients together in a food processor. The ganache proportions above represent the bottom and top layer of the cup. You may want to initially cut this recipe in half (1/4 cup syrup, 1/4 cup oil, 1 tsp vanilla, 1/2 cup cacao, 1/8 tsp salt) to make one layer at a time, as the chocolate tends to harden quickly. Alternatively, make the full batch, divide into two parts, then melt the second part when it comes time to add the top (and final) layer.
If you’ve chosen to make a full batch of the ganache, divide the chocolate in half, then working with one half distribute the chocolate evenly among the 7 muffin liners, smoothing the top with a small knife. Place in the refrigerator for 5 minutes.
After the chocolate has hardened, remove from the refrigerator and spoon cashew butter on top of the first chocolate layer, smoothing the top with a small knife. Return to the refrigerator for 5 minutes.
While the cashew layer is setting, place the frozen raspberries, chia seeds and water in a small bowl. Microwave the bowl for 40-60 seconds, or until the berries have thawed. Use a fork to mash the berries, releasing more juice and water from any remaining ice on the berries. Mix the concoction together until combined.
Remove the muffin tin from the refrigerator and spoon the jam on top of the cashew layer, distributing the jam evenly and smoothing the top. Return to the refrigerator for 5 minutes.
If you’ve chosen to wait to make the second batch of ganache for the top layer, now is the time to do so (mix 1/4 cup syrup, 1/4 cup oil, 1 tsp vanilla, 1/2 cup cacao, 1/8 tsp salt in a food processor). If you originally made a full batch, melt the second part of the ganache you’ve set aside.
Remove the muffin tin from the refrigerator and working quickly, spread the final layer of ganache on top of the chia jam.
Place the muffin tin in the freezer for a final 10 minutes of cooling, then store in the refrigerator until ready to serve.