Organic Chocolate Cashew Cups with Raspberry Chia Jam

Serves: Makes 6-8 cups Prep: 30_minutes


Rich cashew butter-filled dark chocolate cups with a decadent, omega-packed raspberry chia jam, a healthier way to appease your sweet tooth.


For the Raspberry Chia Jam:

60g fresh raspberries

1 tsp Biona Organic Light Agave Syrup

½ tbsp orange juice

pinch sea salt

1 ½ tbsp chia seeds


For the Cashew Butter Filling:

170g Biona Organic Cashew Butter

1 tsp melted Biona Organic Raw Virgin Coconut Oil

½ tsp cinnamon

1 tbsp maple syrup


For the Chocolate Cups:

115g dark chocolate bars, melted with ½ tbsp coconut oil

Sea salt + fresh raspberries for topping

Mini muffin liners


  1. To make the jam, blend all the ingredients except the chia seeds. Pour this into a bowl and stir in the chia seeds. Refrigerate for 2 hours to thicken.
  2. Combine the cashew butter with coconut oil, cinnamon and maple syrup.
  3. Line a mini muffin tin with mini muffin liners.
  4. Chop the dark chocolate bars and melt with about 1 tbsp of coconut oil, stirring frequently. Alternatively, melt the chocolate in the microwave, stirring every 30 seconds until completely melted.
  5. Spoon about 1 tsp of chocolate into each muffin tin. Be sure to coat the sides of each muffin tin - this can be achieved with a pastry brush. Leave to harden in the fridge or freezer (about 10 mins).
  6. Once hardened, spoon in Biona Organic Cashew Butter to fill to halfway point. Then, add a small layer of the jam, leaving space at the top to fill with remaining dark chocolate. 
  7. Sprinkle with a touch of sea salt and return to the refrigerator or freezer until completely hardened.
  8. Serve and enjoy!

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