This is a delicious recipe that proves you can have your cake (or rather your cup) and eat it! It’s a recipe that is jaw-droopingly delicious, but also incredibly good for you.
When was the last time you enjoyed a delicious sweet treat that you didn’t feel guilty about and that didn’t hurt your teeth and your waist line?
This recipe comes to you courtesy of Nutriholist, who has provided many great recipes over the years. You can find all the info you need to prepare it yourself below. And if you like this super-healthy, super-delicious treat, be sure to checkout our many other great recipes, including our Blueberry Smoothie Bowl!
Yields 6 large (or 11) small cups
Cranberry Chia Jelly: Add cranberries and water to a small pot over a medium to low heat. Cover it and let the berries simmer until they soften (about 10 minutes). Remove from heat and stir in the chia seeds and maple syrup. Leave it to cool.
Peanut Butter: Mix the peanut butter with maple syrup (you can skip the syrup if preferred) and stir to combine.
Chocolate Shell: Add all ingredients to a small bowl and whisk until there are no clumps and everything is combined.
Assemble: Line a muffin tray with paper cups and partially fill them with the chocolate. Place the pan in the fridge for 10 minutes until the chocolate sets. Take the pan out and spoon the jelly into the center of the cups. Then add a dollop of the peanut butter mix on top. Fill up the cups with the remaining liquid chocolate and transfer back to the fridge or freezer until hard (takes around 1-2 hours). Enjoy and store the leftovers in the fridge for later use.
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