We were feelin' fancy so we layered up our Hazelnut Butter cups for the ultimate giant cup!
3/4 cups fresh raspberries
2 x Tbs chia seeds
1-2 x Tbs maple syrup
Squeeze of lemon
100g of dark vegan chocolate
3 x Hazelnut Butter Cups
For the raspberry chia jam simmer the fresh raspberries in about 1 Tbs water on a medium heat. As they soften, mash with a wooden spoon. Stir in the chia and maple syrup and a squeeze of lemon. Once combined, set the jam aside for 15/20 minutes to let the chia seeds absorb the liquid and thicken.
In a bain-marie, melt the dark vegan chocolate. Spoon the melted chocolate into cupcake moulds and layer with a Butter Cup followed by a generous spoon of raspberry chia jam and a final layer of melted chocolate. Refrigerate for about an hour until solid.