Indulge in these irresistible vegan and gluten-free brownie cups, bursting with a vibrant homemade raspberry chia jam! These no-bake delights are perfect for summer, and the chia seeds add a healthy boost of omega-3s and fibre. Get ready for a treat that's both delicious and wholesome!
frozen
Place 150g of frozen raspberries in a glass dish and microwave for 90 seconds until thawed. Stir in 2 tablespoons of chia seeds and let it cool for 10 minutes to thicken.
In a separate bowl, combine 60ml of avocado oil, 80ml of maple syrup, and 1 teaspoon of vanilla extract. Mix well.
Add 150g of oat flour, 0.5 teaspoon of salt, and 30g of cocoa powder to the wet ingredients. Stir until a dough forms. If the mixture is too dry, add 15ml of almond milk at a time until the desired consistency is reached. If it's too wet, add a little more oat flour.
Press the brownie mixture into cupcake liners, creating a divot in the centre of each cup.
Fill the divots in each brownie cup with the cooled raspberry chia jam.
Melt 75g of chocolate chips with 0.5 tablespoon of coconut oil until smooth.
Spoon the melted chocolate over the jam in each brownie cup. Refrigerate until the chocolate topping is set.
For an extra burst of flavour, add a pinch of cinnamon to the brownie mixture.
These brownie cups can be stored in an airtight container in the refrigerator for up to 5 days.
If you don't have cupcake liners, you can press the mixture into a small baking dish and cut into squares after chilling.