Dive into these scrumptious chia jam filled choc tahini cups. They use Kez's Kitchen Choc Mud bars as the base and a deliciously thick tahini layer on top. If you're not a tahini fan, you can sub any nut/seed butter. Make these next time you're wanting a treat. They are perfect for your lunch bag!
Ingredients: Makes 12-15
1/3 cup tahini
3 tbsp coconut oil
1 tbsp maple syrup
½ cup raspberries (fresh or frozen)
2 tbsp chia seeds
5 x 25g (1 box) Kez's Kitchen Free & Naked Choc Mud Bars
1/3 cup tahini
3 tbsp coconut oil
Method:
- Mash the raspberries with a fork and add in chia seeds. Side aside for 10-15 minutes to thicken.
- In a food processor blend the snack bars into a fine crumble.
- Add 1-2 tbsp water to form a dough.
- Press the dough into mini cupcake molds.
- Top each mold with a tsp of the raspberry mixture.
- On low heat, add the tahini, coconut oil and maple syrup to a small saucepan and stir until combined. Turn off heat. Alternatively, warm in a microwave for 30 seconds.
- Top each mold with 2 tsp of the tahini mixture and freeze for 1 hour to set.