This recipe is super easy and really delicious. I made it for Valentine’s Day, but it’s a yummy treat no matter when you serve it.

Not only are they good tasting, they are good for you! The chia seeds have fiber and protein, raspberries are high in antioxidants, fiber and vitamins, maple syrup has a lower glycemic index than white sugar while containing trace minerals. Plus, if you use a good quality chocolate (like the Santa Barbara Chocolate organic 70% I used here), you get powerful antioxidants too!

Raspberry Chia Chocolates

Ingredients

• 10 oz organic raspberries
• 1 tbsp maple syrup (or more, to taste)
• 1 tbsp chia seeds
• ½ cup chocolate chips (I used Santa Barbara Chocolate)
  
  * Note: if using frozen raspberries, you might need another 1-2 tbsp chia seeds.

Directions

1. Heat raspberries in a saucepan over medium heat
2. When they are soft, mash them with a fork or stiff spatula until well macerated
3. Turn off the heat and stir in chia seeds and maple syrup
4. Allow to cool slightly to firm up, and add more chia seeds 1 tbsp at a time if still too thin
5. Scoop in approximately 2 tbsp circles onto a parchment paper or a Silpat lined baking sheet
6. Freeze for 30 minutes or overnight, until frozen solid
7. Melt chocolate in a double boiler (or bowl over a simmering pot of water) and drop the frozen discs one at a time into the chocolate
8. Flip with a fork or spatula and transfer back to the baking sheet
9. Return to the freezer until chocolate is solid
10. Optional: blitz some dried raspberries in a mini-prep and dust on top
11. Enjoy!
    
    Note: Serve within 30 minutes of removing from the freezer, or the inside will get liquidy again. Still delicious though!