makes 15-20 cups

Ingredients

for the chocolate layers

1/2 cup cacao butter

1/2 cup raw cacao powder

1/4 cup maple syrup

for the jelly layer

1 cup raspberries

1 Tbsp chia seeds

for the cashew butter layer

1/2 cup cashew butter

1 Tbsp coconut oil

Preparation
  1. In a small saucepan, melt the cacao butter over low heat. Add in the cacao powder, turn off heat, and stir in the maple syrup. Once chocolate is smooth and even, pour a thin layer of chocolate onto the bottom of each cup mold (I used this kind). Using a spoon, make sure to spread some chocolate along the sides of the mold as well. Set in freezer for 15 minutes. Set aside the rest of the chocolate for later, at room temperature.
  2. While the first chocolate layer freezes, prepare the jelly layer by blending together the raspberries and chia seeds. Once the chocolate layer is frozen, add about one teaspoon of jelly to each mold. Set in freezer for 20-25 minutes, until jelly layer is firm.
  3. Once the jelly layer is almost done freezing, in a small saucepan over low heat combine the cashew butter and coconut oil, until smooth. Allow the mixture to cool for a few minutes before adding about one teaspoon to each mold. Set in freezer for 15 minutes.
  4. When the cashew butter layer has fully frozen, fill the top of each mold with the remaining chocolate. Set aside in freezer for 15 minutes.
  5. Top with Maldon sea salt.
  6. Store in freezer.
  7. Enjoy!

xx Shira