Ingredients
Cooking Instructions
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Place the raspberries in a microwave safe bowl with the honey and heat for 1-2 minutes until broken down. Mash lightly, stir in the chia seeds and honey, then leave to cool and thicken for 15 minutes.
2
Microwave the chocolate and coconut oil in short bursts until melted and smooth.
3
Peel back the yoghurt lids halfway and spoon over the chia jam. Top with a thin layer of melted chocolate and close the lids.
4
Refrigerate for at least 30 minutes until the chocolate is firm.
