These homemade almond butter and raspberry chia jam chocolates are one of my favourite sweet treat recipes!! I made these recently for easter in different wants - one with just almond butter inside, one with raspberry chia jam inside, and one with almond butter & chia jam inside. They are so decadent and morish, you are going to love them! Plus, they are super easy to make and are actually really nourishing too!
Ingredients:
Method:
Melt the dark chocolate on the stove in a small saucepan over low heat. Coat the bottom and sides of the silicone moulds with chocolate (make sure to coat all the sides). Place the moulds into the freezer to set for 20 minutes.
Pick your filling - add either:
- 1 tsp almond butter into the centre of the mould, OR
- 1 tsp chia jam into the centre of the mould, OR
- 1/2 tsp almond butter + 1/2 tsp chia jam into the centre of the mould
Pour the remaining chocolate over the top of your filing and place back into the freezer to set for 2 hours.
Ingredients
Directions
Melt the dark chocolate on the stove in a small saucepan over low heat. Coat the bottom and sides of the silicone moulds with chocolate (make sure to coat all the sides). Place the moulds into the freezer to set for 20 minutes.
Pick your filling - add either:
- 1 tsp almond butter into the centre of the mould, OR
- 1 tsp chia jam into the centre of the mould, OR
- 1/2 tsp almond butter + 1/2 tsp chia jam into the centre of the mould
Pour the remaining chocolate over the top of your filing and place back into the freezer to set for 2 hours.
