A rich and creamy beetroot mousse with a tart raspberry chia jam, sandwiched between creamy layers of rich chocolate! Did somebody say, delicious? We think so!

The best part yet…They are incredibly nutrient-dense thanks to the Gevity RX Bone Broth Body Glue BOOST. Containing a high-performance stack of Nitric Oxide, boosting organic beetroot & MCT oil, these little cups are sure to supercharge your day!

Base/Top

• 2 Blocks Loving Earth creamy mylk
  chocolate
• 2 tbsp OWN coconut oil

Mousse

• 1 cup Global Organics coconut cream
• 1/3 cup Niulife coconut butter
• 1 tbsp Gevity Rx Bone Broth Body Glue Boost
• 1/2 squeezed lemon
• 2 tbsp Absolute Organic maple syrup
• 1 tbsp Morlife Organic beetroot powder
• 1/2 tsp vanilla powder

Raspberry Chia Jam

• 1 cup raspberries
• 3 tbsp Own chia seeds
• 2 tbsp Absolute Organic maple syrup
• 1 tbsp Firetonic raspberry and ginger switchel concentrate

1. Combine all raspberry chia jam ingredients in a pot, bring to boil, stir,
   cool and place in the fridge.
2. Next, melt 80g of chocolate and 1 tbsp of coconut oil in a small pot.
   Then add 2 tsps of chocolate to each silicone muffin mould & place in the freezer. Next, combine the mousse ingredients into a blender. Mix until a smooth texture is formed.
3. Remove silicone moulds from the freezer & place two tbsps of mousse in each. Return to the freezer for 30 mins. After 30 mins, remove moulds from the freezer, and add a tsp of raspberry chia jam to each. Return to the freezer for 15 minutes.
4. Melt the rest of the chocolate and 1 tbsp of coconut oil in a small pot. Use this to drizzle chocolate over each cup.
5. Return to freezer for 3-4 hours to set. Once set, remove from moulds
   and enjoy!