Here's a Passover dessert idea somewhere between raspberry pim's and Reese's peanut butter cups, it's so good it's crazy!.
Very easy to make, here I'm making a quick homemade jam but you can use ready-made jam.
For 6 desserts:
– 150g of dark chocolate
– 70g of peanut butter
– 30g of almond flour
– 50g of raspberries
– 10g of sugar
– 1 case of chia seeds
– a little fleur de sel
Melt half of the chocolate.
Use silicone molds (or paper baking cups) to make unmolding easier.
Put a good spoonful of chocolate in each mold and cover the edges well (with a brush it's easier).
Place them in the refrigerator for at least 30 minutes.
To make the jam, put the raspberries, sugar and chia seeds in a bowl, microwave for 30 seconds and crush with a fork.
In another bowl, mix the peanut butter and almond flour.
Take the molds out of the fridge, divide the peanut butter into each cup and then spread it well using a spoon.
Place raspberry jam on top (a little below the edge).
Melt the remaining chocolate and cover the cups with it.
Sprinkle with a little fleur de sel and chill for at least 2 hours before serving.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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