6 tbsp coconut oil
8 tbsp cacao powder
4 tbsp agave
For the jam, heat the berries in a saucepan with a splash of water over a medium heat and allow these to melt down into a berry compote.
Stir in the chia seeds, sweetener and Arctic Berries powder and remove from the heat to cool.
To make the chocolate, gently melt the coconut oil until liquid. Stir in the cacao powder and agave, so that you’re left with a smooth and creamy texture.
Pour a little of the mixture into the base of cupcake cases (I find that silicone ones work best for this) and place these into the freezer to set.
Add a dollop of the jam into the centre of each of the cups, then cover each of these in the remaining chocolate.
Leave these in the freezer for 2 hours to allow the chocolate to completely set, then serve and dig in!