Raw Blackberry Jam and Hazelnut Butter Cups

When I was little, my Mom and I used to go to this little shop that sold blackberry jam filled chocolates.  They were always so good.  Blackberries seemed exotic to me at that age, since they were less common than strawberries and raspberries.  So, they were special.  I hadn't really thought about them until recently when I made some raw blackberry jam, and decided to make some candy with it, pairing it with chocolate and hazelnut butter.  Jams with lots of seeds were my favorite growing up. Raspberry mostly, but if I could get my hands on blackberry, that was even better.

So anyways, I made this jam and thought it would be awesome as a filling for chocolate cups with nut butter.  I had just made some hazelnut butter, and blackberry hazelnut sounded heavenly.  They were really pretty easy to make, which is why I love chocolate cups instead of truffles or things that need to be dipped sometimes.

They reminded me of those chocolates I had enjoyed as a kid but better, the nutty gooey hazelnut butter the perfect partner for the sweet jam and rich chocolate.  If you want a real treat, make these for yourself (or to share) because these are awesome!  I got good reviews from my taste testers as well!

Raw Blackberry Jam and Hazelnut Butter Cups
Makes 6

Chocolate:
3/4 cup raw cacao powder
1/2 cup melted cacao butter (warmed to liquid)
pinch sea salt
1/4 cup maple syrup (at room temperature)

Filling:
1/3 cup raw hazelnut butter*
1/3 cup quick raw blackberry jam (recipe follows)

To make the chocolate, whisk together all ingredients until smooth. Spoon a little chocolate into the bottoms of 6 peanut butter cup molds, filling them about 1/4-1/3 full.  Place in the freezer until hard, about 10 minutes. Once the chocolate has hardened, spoon a heaping tsp of the hazelnut butter over that, making sure it stays in the center (so you don't have it oozing out the sides later).  Spoon a tsp of jam over that. Pour more chocolate over the cups until the jam is covered, and place them in the freezer until set, about 20 minutes.  Store any extra in the refrigerator.

Quick Raw Blackberry Jam:

1 cup organic blackberries
1 Tbsp raw coconut nectar or maple syrup
1-2 Tbsp chia seeds

Combine blackberries and nectar in a food processor and pulse until the blackberries are chopped up but not smooth. Pour into a bowl. Stir in the chia seeds.  If they are very runny (if you used frozen) use 2 Tbsp chia seeds, if they are fresh use one. Keeps for 1 week in a covered container in the refrigerator.

*If your hazelnut butter is really runny, whisk some melted coconut butter or coconut oil into it, about 1 Tbsp to thicken it up.