Place chocolate and cacao butter in a microwave safe container. Heat in 30 second bursts, stirring after each burst of heat, until completely melted.
Coat the inside edges of a 12 hole silicone mini muffin tray with melted chocolate. Reserve remaining chocolate for use in Step 10.
Refrigerate chocolate cups.
Prepare the raspberry jam by combining the gelatin and water in a small bowl. Allow gelatin to bloom.
To a small saucepan add remaining raspberry jam ingredients. Heat over a low-medium heat. Stir continuously, mashing the raspberries as you stir.
Cook for 3-4 minutes, add the gelatin. Stir the mixture to dissolve gelatin.
Remove from heat, allow to cool completely.
Prepare almond filling by adding almond butter and sugar free maple syrup to a medium mixing bowl, mix well.
Remove chocolate cups from fridge. Cover the base of each chocolate cup with a teaspoon of almond filling and top with a teaspoon of raspberry jam.
Cover filled chocolate cups with remaining chocolate. Refrigerate for 1 hour.
Remove chocolates from tray, store in an airtight container in fridge for up to 4 days.
