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Little dark chocolate bites filled with creamy peanut butter and a fruity raspberry chia jam. They're a bite-sized take on the classic combination, and they're perfect for keeping in the freezer for when a sweet craving hits. The chia seeds and raspberries add fibre, and the dark chocolate keeps the sugar lower than in shop-bought versions.
1.
Put the raspberries and 1 tbsp water in a small saucepan over a medium heat. Cook until soft, mashing with a fork (4–5 minutes). Stir in the chia seeds and leave to cool and thicken (10 minutes).
2.
Once cool, spoon about a tablespoon worth of the "jam" onto parchment paper on a baking tray. Repeat to use all the jam to make little mounds.
3.
Add a small dollop of peanut butter on top of each jam mound.
4.
Freeze for 5 minutes to set.
5.
Melt the chocolate in a heatproof bowl in the microwave in 20–30 second bursts, stirring between each, until smooth (1–2 minutes).
6.
Dip each peanut butter jam mound in the chocolate and then return to the freezer until firm (30 mins).
7.
You can also use mini muffin cases to make little chocolate cups: add 1 tsp melted chocolate to each and go up the sides a little, freeze, then add 1 tsp nut butter and 1 tsp jam, then remaining chocolate, and freeze to set.
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Storage information
Tip
Dessert plate that meets the snack targets: Serve 1 bite with 150g 0% Greek yoghurt and 50g raspberries.
Cost-saving tips
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