It's great to make your own chocolate and jam as you can control the sweetness and get your kids to get used to less sugary foods. Grown-ups will like these too, of course!

Make the jam first by blitzing in a blender 1 c strawberries or other berries, 2 tbsp water, 2 tbsp brown rice syrup and 2 tbsp chia seeds. Transfer to a small bowl and heat over medium heat until mixture starts to bubble. Cook for 3-5 minutes, whisking constantly, until mixture thickens. Remove from the heat and chill in fridge.

Fill a12-hole mini muffin tin with cupcake liners.

Over a double boiler melt 1/2 c cacao butter. Once melted, remove from heat and stir in 1/2 c cacao powder (or cocoa), pinch of salt and 1/4 c rice syrup.

Line the bottom of each patty tin with 1 tsp chocolate. Chill whole pan in freezer for 10 minutes. Remove from freezer and drop 1 tsp of chia jam in the centre of each chocolate, leaving space around the edge. Top each one with more chocolate and smooth out. You can sprinkle with coconut or sea salt if you wish. Return to the freezer to set for 10 min. 

Store in an airtight container in the fridge.

With your leftover jam you can eat with with yoghurt or granola, spread onto toast, or add to smoothies.