Blackberry Preserve:

1. Combine blackberries, Steviva’s KetoseSweet + Liquid, cornstarch and water in a small saucepan over medium heat and cook down until mixture has thickened and the berries have all broken down. Remove from heat and transfer to heat safe bowl or mason jar. Stir in chia seeds and let cool completely.

Peanut Butter & Blackberry Cups:

1. In a small saucepan, melt together chocolate, coconut oil, and Steviva’s KetoseSweet + Liquid until smooth.
2. Fill candy cup liners with about 1 teaspoon of chocolate. Set the cups in the freezer to allow the chocolate to set, about 10 minutes.
3. In the meantime, heat 1/2 cup peanut butter just until it is smooth and stir-able. Fill each candy cup with about 1/2 teaspoon of peanut butter and another 1/2 teaspoon blackberry preserve. If you like, you can simply fill each cup with 1 teaspoon peanut butter or just preserve.
4. Chill the cups again to allow the peanut butter to set, about 10 minutes.
5. Finally, top each candy cup with the remaining chocolate. Sprinkle each cup with Himalayan pink salt and return the freezer to set, another 10 minutes.
6. Store in an airtight container in the fridge. Enjoy!