Chocolate Butter Cups with Raspberry Jam and Peanut Butter

Inspired in equal parts by a classic Reese’s cup and a craveable peanut butter and jelly, these chocolate cups are filled with raspberry jam and peanut butter. They are also free of refined sugar, seed oils, and any other unnecessary additives. 

4 oz Fine & Raw Signature - 83% Dark Chocolate, roughly chopped  

2 teaspoons coconut oil 

1 heaping tablespoon raspberry chia jam 

1 heaping tablespoon peanut butter 

Flaky salt to garnish 

Set up a double boiler by bringing 2 inches of water to a simmer in a small saucepan. Place a bowl that’s large enough to hover over the water on the saucepan. Add the chopped chocolate and coconut oil to the bowl, and allow it to melt undisturbed for 2-3 minutes. When the chocolate is almost fully molten, stir it with a silicone spatula until it’s silky throughout and fully melted. Remove the bowl from the heat. 

Line a muffin tin with baking cups. If you have a nonstick muffin tin, you can make these without the baking cups - simply follow the same steps, but use an offset spatula or a butter knife to remove the chocolate cups from the tin once they’ve set. Add a tablespoon of the melted chocolate to each baking cup, then transfer to the refrigerator or somewhere cold to allow the chocolate to quickly set. 

Add half a teaspoon each of the raspberry jam and peanut butter to the center of the chocolate, making sure that it doesn’t seep into the outer edge of the chocolate. Pour over a tablespoon and a half of melted chocolate, or enough to cover the filling and spread over the full circumference of the chocolate round. Place in the fridge to set, then store them in the fridge in an airtight container.