Cymbiotika Raspberry Chocolate Cups with Magnesium L-Threonate

Ingredients ⟁ 1 bag vegan chocolate chips ⟁ 3 tbsp coconut oil ⟁ 1 cup fresh or frozen raspberries + splash of water ⟁ ¼ cup sprouted almond butter or nut butter of choice ⟁ 1-2 packs of Cymbiotika’s Magnesium L-Threonate ⟁ Freeze Dried Raspberries (optional) ⟁ Muffin Tray and/or muffin liners Directions

1. Melt chocolate & coconut together in a bowl and pour a tiny amount into muffin liners
2. Blend raspberries w/ water & then stir in almond butter and magnesium
3. Pour raspberry filling on top of first layer of chocolate
4. Top with freeze dried raspberries (optional)
5. Pour the rest of your melted chocolate on top of the raspberry layer so it’s fully covered
6. Place in freezer to set for at least 4 hours (overnight is best)
7. Unwrap to enjoy! **best kept in fridge or freezer to prevent melting

We hope you enjoy these delicious tart and creamy cups as much as we do! Shop Cymbiotika Magnesium L-Threonate HERE