I definitely have a bit of a sweet tooth from time to time but for the most part, I like to keep my diet and sweets clean and guilt-free. Not only are blackberries an excellent source of Vitamin C which helps reduce free radicals in the body as well as help with iron absorption, but they are also a great source of manganese which aids in metabolizing cholesterol, carbohydrates, and amino acids, and both Vitamin C and manganese both are pivotal and help form collagen. Embracing the upcoming age of 40, that’s always a plus! In my opinion, this recipe tastes better with white chocolate, however, vegan White Chocolate chips or vegan white chocolate almond bark can oftentimes be a bit difficult to come by.
Dark Chocolate Blackberry Chia Seed Jam Cups
Ingredients:
1 and a half cups of dark chocolate chips
1 tablespoon of lemon juice
2 tablespoons of chia seeds
1 and a half tablespoon of agave (or maple syrup, or white sugar)
1 & 3/4 cup of frozen blackberries
2 tablespoons of melted coconut oil
Directions:
Take a cupcake baking mold and place cupcake liners into each mold. (This recipe roughly makes 12) In a saucepan over medium heat pour the blackberries, lemon juice, chia seeds, and choice of sweetener, and reduce stirring and mashing until the jam is well mixed. Set jam aside to cool. In a mixing bowl pour the chocolate chips and coconut oil and microwave (or mix in a small saucepan on the stove over low heat) stirring every 20 seconds until the consistency is smooth and well melted. Take about a tablespoon of melted chocolate and coat the bottom of each mold and place in the freezer for 10 minutes. After 10 minutes remove from the freezer and add the cooled blackberry chia jam on top of the coated cupcake liners distributing the jam evenly. Coat the top of the jam with melted chocolate (reheat if necessary) and place in the fridge. I prefer leaving it in the fridge overnight before enjoying it.
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