Chocolate Topped Raspberry Chia jam & Peanut Butter Yoghurt Pots

I don’t usually jump on food trends, but this one I spotted on TikTok caught my eye—and I’m so glad it did! Of course, I had to put my own spin on it. It’s a super fun and easy way to jazz up yogurt, and perfect for packing in our insulated food jar—whether it’s tucked inside the Hot n Cold Hero Box or sent on its own. My kids absolutely loved it when we tried it at home, and I know they’d be thrilled to find this in their lunchbox.

Ingredients:

Vanilla yoghurt (we used Jalna Vanilla Pot set yoghurt, you'll need about 1 cup per serve)

2 Tbs Raspberry Chia Jam (see below)

1 Tbs Peanut butter (we used Pic's Peanut Butter)

Melted chocolate of choice- we used Cadburys old gold, you'll need about 1 Tbs per yoghurt pot, don't overdo it or the chocolate will be too thick to break through)

Sea salt, sprinkle

Chia Jam:

2 cups of frozen crushed raspberries

2 Tbs black chia seeds

1 Tbs maple syrup

Directions: Add all ingredients to a small saucepan and gently heat over low. As the raspberries start to defrost the jam will start to thicken. Turn off the heat and allow to cool.

Directions:

Spoon yogurt into your insulated food jar, leaving room at the top for toppings and to close the lid. Add 2 tablespoons of cooled raspberry jam, then 1 tablespoon of peanut butter (if using). Drizzle melted chocolate over the top and swirl to coat. Freeze for 10 minutes to set. Once set, sprinkle with sea salt, seal the lid, and refrigerate until ready to pack or eat.

Enjoy!