Chocolate Beet Butter Cups w/ Raspberry Chia Jam

What to do

1. Line a muffin tin with 12 nonstick muffin liners and set aside. 
2. In a double boiler over low to medium heat, add the chopped chocolate and coconut oil and cook until melted and smooth. Remove from heat and set aside. 
3. In a small bowl whisk together the cashew butter, beet powder, vanilla, maple, and salt until smooth. Add the raspberries and maple syrup to a small bowl. Using a fork, mash the raspberries into a chunky puree. Stir in the chia seeds and let bloom for at least 20 minutes to thicken and gel. 
4. Spoon a small amount of melted chocolate into the bottom of the baking papers. Add a dollop of cashew butter to each cup, followed by a dollop of chia jam. Top each cup with more melted chocolate until covered. 
5. Refrigerate or freeze cups until firm. Store in the refrigerator in an airtight container until ready to enjoy.