Raspberry Fudge Bites

Ingredients

• 1 cup frozen raspberries
• 2 tbsp chia seeds
• 0.25 cup avocado oil
• 0.333 cup maple syrup
• 1 tsp vanilla extract
• 1.25 cup oat flour
• 0.5 tsp salt
• 0.25 cup unsweetened cocoa powder
• 1 tbsp almond milk (Add more, 1 tablespoon at a time, only if the mixture is too dry.)
• 0.5 cup vegan chocolate chips
• 0.5 tbsp coconut oil (For melting with the chocolate chips.)

Steps

1. 1

   Place the frozen raspberries in a microwave-safe glass dish. Microwave for 90 seconds, or until the fruit is thawed and beginning to release its juices.

2. 2

   Add the chia seeds to the thawed raspberries and stir thoroughly so the seeds are evenly distributed. Set the mixture aside to cool for 10 minutes; it will thicken into a jam.

3. 3

   In a mixing bowl, combine the avocado oil, maple syrup, and vanilla extract. Stir until evenly blended.

4. 4

   Add the oat flour, salt, and cocoa powder to the wet mixture. Stir until a cohesive, fudgy dough forms and no dry pockets remain.

5. 5

   Check the texture of the dough. If it is too dry to press together, add almond milk 1 tablespoon at a time, mixing after each addition. If it becomes too wet, add a little more oat flour until it is firm enough to shape.

6. 6

   Line a muffin or cupcake pan with cupcake liners. Divide the dough among the liners and press it firmly into the bottoms, creating a shallow divot in the center of each bite.

7. 7

   Spoon the cooled raspberry chia jam into the divots, distributing it evenly among the bites.

8. 8

   Melt the chocolate chips and coconut oil together using a microwave in short intervals, stirring between intervals, or use a double boiler. Continue until smooth and glossy.

9. 9

   Spoon or drizzle the melted chocolate over the raspberry jam, covering the tops of the bites.

10. 10

    Refrigerate the bites until the chocolate topping is firm and the bites are set, about 10 minutes or longer as needed.

Notes

The source does not specify an exact yield; 12 bites is a reasonable estimate for standard cupcake liners. Store refrigerated until serving so the chocolate and jam remain firm.

Nutrition per serving

• dessert
• snack
• vegan
• gluten-free
• no-bake
• chocolate
• raspberry
• refrigerated