Directions
- 1Over low-medium heat, pour the raspberries in a pan along with the chia seeds and water. Simmer for 10 minutes until thickened.
- 2Pour 1 tbsp of peanut butter to each cupcake cases.
- 3Add 1 tbsp of the raspberry chia mixture to each cupcake case.
- 4Add some melted chocolate to each cupcake case.
- 5Freeze until set.
Ingredients
- 1 cup raspberries
- 1 tbsp chia seeds
- 4 tbsp water
- 6 tbsp peanut butter
- 90 g chocolate, melted
Equipment
pansilicone cupcake casesspoon
Related recipes
Lattice Pie Crust
American · Dessert
Ina Garten's Crinkle Cut Chocolate Chip Cookies
American · Dessert
Coconut Custard Pie
American · Dessert
Boxed cake hack
American · Dessert
Salty Honey and Browned Butter Bars
American · Dessert1h 20m
Milk bread maple bar donut twists
American · Dessert
Hot Milk Sponge Cake
American · Dessert
Bananas Foster
American · Dessert
Whipped Cream Cake
American · Dessert
Teenage Mutant Ninja Turtle Pudding Pies
American · Dessert2h 26m
Salty Honey and Brown Butter Bars
American · Dessert
Peach Cobbler Butter Swim Biscuits
American · Dessert