Soak the chia seeds in water for half an hour.
Melt the coconut oil in the microwave or a double boiler.
Add the cacao powder, barley malt syrup, the soaked seeds and mix together.
Pour some of the mixture into each cupcake mould, until each are about 1/4 of the way full.
Set in the fridge for a few mintues.
Add a teaspoon of coconut cream into each mould, on top of the semi - set chocolate mixture.
Top with the rest of the chocolate mixture.
Refrigerate for a couple of hours until set.
Recipe reprinted with permission of TheGreenZucchini. To see more recipes, click here.