White Chocolate Cups With Strawberry Chia Jam
Simple 5-ingredient white chocolate cups with strawberry chia jam. These chocolate cups are filled with a simple homemade strawberry jam and topped with flaky sea salt. They're naturally gluten-free, nut-free and made vegan with dairy-free white chocolate.
Servings 9
Ingredients
- 1 3/4 cup White chocolate (see notes)
- 2 teaspoons coconut oil (optional)
- Flaky sea salt, for topping (optional)
Strawberry Chia Jam
- 3 cups strawberries, frozen
- 2 tablespoons maple syrup
- 3 tablespoons chia seeds
- 1 teaspoon vanilla extract
Instructions
Prepare the Chia Jam
- Add the frozen strawberries and maple syrup to a small saucepan over medium heat. Let the strawberries thaw in the saucepan, stirring frequently. Once thawed (about 5 minutes), mash them with a fork or potato masher.
- Stir in the chia seeds and vanilla extract. Let simmer covered over low heat for 10-15 minutes or until the chia seeds have absorbed the liquid. Stir every few minutes. Remove from heat once the jam has thickened. Let the jam chill completely before using.
Prepare the Chocolate Cups
- Line a muffin tin with 9 paper liners or use a silicone muffin tin. Set aside.
- Melt 3/4 cup of the chocolate. Add 1 teaspoon of coconut oil to the chocolate if desired (see notes). You can use the microwave or a double boiler on the stovetop. If using the microwave, stop and stir every 30 seconds to ensure it melts evenly and doesn't burn. Mine was done in 1 minute, but it can vary with each microwave.
- Pour the chocolate evenly at the bottom of each cup. Using a spoon, push some of the melted chocolate to the sides of the paper liners, about halfway to the top of each cup. This will make the sides of the cups and will ensure that the jam doesn't pour to the sides. Place in the fridge on a flat surface and let chill for 5 minutes or until the chocolate firms up.
- Once the chocolate is ready, fill each cup with about 2 tablespoons of chia jam. Don't overfill them. It should just reach the top of the chocolate on the sides of the cup.
- Melt the remaining 1 cup of chocolate using the same method, with 1 teaspoon of coconut oil if desired. Top every cup with more melted chocolate. Sprinkle a small amount of flaky sea salt on each cup if desired. Place in the fridge and let chill for 10 minutes or until firm.
- Store the cups in an airtight container in the fridge for up to 1 week.
Notes
Store leftover jam in the refrigerated in an airtight container. Use it on toasts, in oatmeal, chia pudding and more.
I used standard muffin liners. You can try making smaller cups if you would like.
I use Enjoy Life vegan white chocolate. Use your favorite white chocolate (vegan for vegan cups).
You could make the jam with different fruit. Raspberries or cherries would be especially good. Follow this recipe for more guidance on how to make homemade chia jam.
I like to add coconut oil to the chocolate when melting. It helps the chocolate spread more easily, but it’s optional. If you don’t like coconut, make sure to use refined coconut oil to avoid a light coconut flavor.