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    Keto Raspberry Chia Jam Chocolate Chips

    1. Raspberry Cups:6 servings


    • 200g Dark Chocolate
    • 2 tsp Coconut Oil
    • 3 tbsp Healthy Crunch Raspberry Chia Jam


    • Add the dark chocolate, sea salt, and coconut oil to a microwave safe bowl
    • In 30 second increments microwave the chocolate mixture, stirring between sets, until smooth and melted
    • Line a cupcake tin with 6 cupcake liners
    • Evenly distribute half of the chocolate into each of the liners
    • Use a pastry brush to brush the chocolate up the side of each cupcake liner
    • Put the cupcake tin in the freezer for 10 minutes until the chocolate solidifies
    • Once the chocolate has solidified scoop 1 - 2 tsp of Raspberry Chia Jam into each of the cups, smooth with the back of a spoon to create a flat top
    • Onto this evenly pour the remaining melted chocolate to cover the raspberry jam
    • Let these set in the freezer for 4 hours or overnight
    • Thaw in the fridge for ten minutes before serving

    We hope you enjoy this recipe! Please tag @healthycrunch and post a pic of you enjoying this recipe. Happy Crunching!