![](https://cdn.shopify.com/s/files/1/0299/5427/7507/files/Screen_Shot_2020-09-15_at_8.05.46_pm.png?v=1600164370)
Preparation time: 25 minutes + 1 hour setting
Serves: 8-10
These little gems stole our hearts with your gooey marshmallow centre, sweet jammy heart & chocolate coated goodness! It's quite nostalgic for us because we remember them from childhood visits to the supermarkets...and a lot of 'NO' from our parents. These are definitely better than the supermarket ones, so it's a must try!
INGREDIENTS
RASPBERRY CHIA JAM
- 2 cup raspberries⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 tbsp chia seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 tbsp maple syrup⠀
- 1 tbsp lemon juice
MARSHMALLOW ⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 cup soaked cashews
- 1/2 cup dried coconut
- 1/3 cup almond milk
- 3 tbsp coconut oil
- 2 tbsp MAPLE syrup
⠀BISCUIT⠀⠀⠀⠀⠀⠀
- 1/2 cup buckwheat⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/4 cup almond meal⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 cup oats
- 10 medjool dates⠀
CHOCOLATE ⠀⠀
- 1/2 cup coconut oil melted⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1/2 cup cacao
![](https://cdn.shopify.com/s/files/1/0299/5427/7507/files/Screen_Shot_2020-12-06_at_1.56.48_pm_480x480.png?v=1607223448)
METHOD
RASPBERRY CHIA JAM
1 x serve of raspberry chia jam
MARSHMALLOW
- Add all ingredients into a food processor
- Blend until smooth
- Transfer to a bowl, cover and let thicken in the fridge
BISCUIT
- Add all ingredients to a food processor
- Blend until it becomes a loose dough consistency
- Roll the mixture between two sheets of baking paper
- Cut out circle shapes
- Set in the freezer for 30 minutes
RAW CHOCOLATE
- Add all ingredients to a food processor
- Blend until smooth
- Transfer to a large shallow bowl
ASSEMBLY
- Add a small dollop of marshmallow mixture onto one side of the biscuit
- Add a small dollop of the chia jam on top of the marshmallow mixture
- Add the other side of the biscuit and sandwich together
- Dip in chocolate
- Set in the freezer for 30 minutes