Ingredients :

1 cup dark chocolate 

1/4 cup natural strawberry jam

2 tbsp maple syrup or as desired

1 tsp Herbilogy indigenous java turmeric extract powder 

Yield : 6 cups

Directions :

• Melt the chocolate, add maple syrup & extract powder into it. Gently stir until all incorporated 

• Pour half of the chocolate to cupcake cases each to just cover the bottom & inside around the cases. Put in the freezer for 10 mins 

• Once done, take out the hardened chocolate & put a spoonful of strawberry jam onto each cupcake cases, then pour again the rest of the melted chocolate. Put it back in the freezer for around an hour or until firm

• If it’s already hardened well. Remove the muffin cases & serve