1. Line a muffin tray with liners or use a silicone muffin tray.
2. In a saucepan over low heat, melt the coconut oil and chocolate, continuously stirring. Remove from the heat and stir in the chia seeds.
3. Divide the chocolate mixture between the muffin cups. Top each with equal amounts of blueberries and walnuts, gently pressing them into the chocolate.
4. Chill in the fridge for at least 30 minutes. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days. Freeze for up to three months.
Serving Size
One serving is equal to one chocolate cup.
Additional Toppings
Top with cinnamon, flaky salt, and/or your favourite nuts.
Ingredients
Directions
1. Line a muffin tray with liners or use a silicone muffin tray.
2. In a saucepan over low heat, melt the coconut oil and chocolate, continuously stirring. Remove from the heat and stir in the chia seeds.
3. Divide the chocolate mixture between the muffin cups. Top each with equal amounts of blueberries and walnuts, gently pressing them into the chocolate.
4. Chill in the fridge for at least 30 minutes. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days. Freeze for up to three months.
Serving Size
One serving is equal to one chocolate cup.
Additional Toppings
Top with cinnamon, flaky salt, and/or your favourite nuts.
