STRAWBERRY JELLY
1/2 cup fresh strawberries
3 tbsp chia seeds
squeeze of lime juice
FUDGE
1 cup cacao butter
1 cup peanut butter
2 tbsp brown rice syrup
1/4 tsp sea salt
Firstly prepare the jelly filling by blending the strawberries, maple syrup,
beetroot powder and lime into a juice.
Place the juice in a jar, add the chia seeds and stir well.
Let the mixture sit in the fridge for at least 30 minutes.
Remove the mixture from the fridge and place back in your blender on
high speed until completely smooth.
The chia seeds should not be visible and should be completely
incorporated to forming a tick, shiny jelly.
Set the jelly aside in the fridge.
For the fudge you can either make one big block of fudge, or use individual bun cases.
Begin preparing the fudge by sitting a large bowl witn the cacao butter in it on top of a saucepan with simmering water.
Once melted remove from the heat and add the remaining ingredients.
Pour half of the mixture into into the bun cases.
Place the remaining fudge back over the simmering water to prevent it from hardening.
Put the bun cases in the freezer for 5 minutes to set the bottom layer.
Remove from the freezer and add a tbsp of the strawberry jelly on top of each bun case.
Evenly distribute the remaining fudge on top of each bun case.
Set in the freezer for e hours.
Bon appetit!