Raw Strawberry Chia Jam

1. Add the strawberries, dates, and water to a high-powered blender. Blend until smooth (approximately 2 minutes).
2. In a small airtight container, combine the chia seeds and the strawberry-date liquid. Whisk together, and refrigerate for at least 4 hours to thicken.

Homemade Dark Chocolate

1. Once the strawberry chia jam has thickened, make the dark chocolate by melting the cacao butter in a double-boiler over medium heat. Once it’s melted, remove from the heat and whisk in the cacao powder and maple syrup until smooth.

To Assemble

1. Line half of a muffin tin with 6 cupcake liners. Pour 1 tbsp of the dark chocolate into the bottom of each muffin liner. Place pan in freezer for 10 minutes to set.
2. Drop 2 1/2 tsp of the strawberry chia jam into the center of the chocolate and carefully spread out within 1/4 inch of the edge of the chocolate layer. Pour heaping tbsp of the chocolate mixture over the chia jam, using up all of the chocolate. If needed, drop the pan on a hard surface a few times to smooth out the chocolate. If desired, sprinkle with sea salt. Return to freezer for 10 minutes to set. Store in refrigerator.