Chocolate Raspberry Graham Cups

Ingredients:

• 2 C. Gluten-free Graham Cracker Crumbs
• 3 Tbsp. Cocoa Powder
• ½ C. Butter, melted
• ¼ C. Cane Sugar
• 24 Free2b Dark Chocolate Sunflower Butter Mini Cups
• 1-2 Pints Fresh Raspberries
• Corn-free Powdered Sugar
• Fresh Mint Leaves, for garnish

Directions

1. Prepare a mini muffin tin with paper liners and preheat the oven to 350 degrees.
2. Combine graham cracker crumbs, butter and sugar in a small mixing bowl.
3. Spoon the mixture into the paper cups, gently pressing to the bottom and sides. Place one Dark Chocolate Mini into the center of each.
4. Bake the cups for 8-10 minutes, until the crust is set. Allow the baked cups to rest in the tin for 5 minutes before lifting.