450g Dark Chocolate
1 Tbsp Coconut Oil
1/2 Cup The Butternut Co. Cashew Butter
1/2 Cup Raspberry Jam
1. Melt coconut oil and chocolate in the microwave in 30-second intervals until smooth.
2. Fill a muffin tin with paper liners. Pour small amounts of the melted chocolate (1-2 tbsp) into the paper cups. Freeze the muffin tin for around 10 minutes or until the chocolate has hard.
3. Drop small amounts of cashew butter (1-2 tsp) into the center of each cup and then small amounts of raspberry jam (1-2 tsp) into the center of the cashew butter.
4. Pour more chocolate on the top of the cashew cups. Freeze for one hour or until solid. Store in the freezer.