Chocolate Cashew Beet Butter Cups with Raspberry Chia Jam

What You'll Need

• 450g semi-sweet chocolate, chopped
• 1 tbsp coconut oil
• 1 cup cashew butter
• 1 Love Beet beetroot
• 1 tsp vanilla extract
• 1 tbsp maple syrup
• ¼ tsp sea salt
• 4 cups rasberries
• 1 tbsp maple syrup (for jam)
• 4 tbsp chia seeds

What to Do

1. Line a muffin tin with 12 nonstick muffin liners and set aside.
2. In a double boiler over low to medium heat, add the chopped chocolate and coconut oil and cook until melted and smooth. Remove from heat and set aside.
3. In a food processer, blitz the beetroot until smooth.
4. In a small bowl whisk together the cashew butter, beetroot, vanilla, maple, and salt until smooth. Add the raspberries and maple syrup to a small bowl. Using a fork, mash the raspberries into a chunky puree. Stir in the chia seeds and let bloom for at least 20 minutes to thicken and gel.
5. Spoon a small amount of melted chocolate into the bottom of the baking papers. Add a dollop of cashew butter to each cup, followed by a dollop of chia jam. Top each cup with more melted chocolate until covered.
6. Refrigerate or freeze cups until firm. Store in the refrigerator in an airtight container until ready to enjoy.