vegan, gluten-free, refined sugar-free
I don't even know how I came up with this idea but they are sooo insanely good! A little messy to make with all the melted chocolate, to be honest, but it's totally worth it!
INGREDIENTS (makes 12 mini cups):
3/4 cup dark chocolate chips, melted
1/4 cup runny almond butter
1/4 cup puffed quinoa (can be left out if you don't have any - they just won't be crispy in the middle)
1 tbsp maple syrup
1/2 cup frozen raspberries, thawed until soft (or sub fresh)
Sprinkle of flaky salt
DIRECTIONS:
Line a mini cupcake pan with liners.
Spread a layer of melted chocolate to the bottom and sides of each cup, making sure to leave some chocolate to use later.
Set in the freezer to chill for a couple minutes.
Meanwhile, mix the almond butter, puffed quinoa, and maple syrup together in a small bowl.
In another bowl, mash the raspberries with a fork.
Add 1/2 tbsp sized scoop of the almond butter mixture into each cup.
To that, add a layer of mashed raspberries.
Top them off with another layer of melted chocolate.
Sprinkle with flaky salt and set in the freezer for at least 10 minutes.
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