I may say this about several of my desserts, but honestly, these are the BEST. If I had to pick one bite of a sweet treat after dinner, these cups would win– hands down, every single time. They have the perfect balance of sweet + salty and I just cannot get enough. As if that didn’t give you enough reason to make them, the whole process takes about 20 minutes from start to finish. To put it nicely: you need to make these peanut butter + jelly cups immediately.

I used to only use peanut butter as the filling, but I started experimenting with adding jelly and it just takes it to another level. This time, I did a mix of both kinds, but feel free to use almond or any other nut butter. You can definitely use store-bought jelly for ease, but I’ve included my raspberry chia jam recipe below as well. It’s so easy and great to have in your fridge; use it on toast, over oatmeal or in these butter cups!

The difference between cacao powder and cocoa powder

The cool part is that you make your own chocolate filling with cacao powder and coconut oil– so simple + nutritious. What’s the difference between cacao and cocoa powders? Cacao is the most pure form of chocolate you could have; it’s made by cold-pressing un-roasted cocoa beans. Cocoa powder, on the other hand, is raw cacao that’s been roasted at a higher temperature and loses some of the nutritional value during this process. To be completely honest, it’s not all that inferior to cacao power IF you get one without added milks or sugars. I choose cacao because it’s raw and is known to be one of the highest sources of antioxidants and magnesium out there. Win/win! But either will absolutely do.

On top of that, you’re getting healthy fats, protein, and fiber all in a couple of bites.

Prep Time 15

Servings 14 mini cups

Simple nostalgic bites with an elevated twist. These cups come together quickly and store perfectly in the freezer for when the craving strikes.

Equipment

15 mini cupcake liners (or fewer large)

Ingredients

Raspberry Chia Jam

12 oz frozen raspberries
2 tbsp chia seeds
½ tsp vanilla extract
⅛ tsp sea salt
1 tbsp maple syrup (optional)

Chocolate Cups

½ cup coconut oil (melted)
½ cup cacao powder
3 tbsp maple syrup
1 tsp vanilla extract
¼ tsp sea salt

Instructions

Raspberry Chia Jam:

Heat raspberries to simmer in a small pot. Let cook until they're heated through and broken down, stirring occasionally (about 8-10 min). Stir in the maple, chia seeds, vanilla and salt. Cook for another few minutes. Remove from heat and let cool for a bit. It will thicken as it cools.*

Chocolate Cups:

Combine all chocolate ingredients into a bowl and whisk to combine. If your coconut oil is not already melted, melt it first before measuring! You want this mix to be a bit runny.
Line mini cupcake wrappers out on a sheet pan. You can use large ones in lesser quantity. Pour about 1 tsp of the chocolate mix into each wrapper and twirl it around to spread the chocolate to the sides. Freeze for 5 minutes.
Scoop about 1/2 tbsp (total) of your filling of choice. Freeze for another 5 minutes.
Pour about 1 tbsp of chocolate filling over the top, or until it covers the inside completely.
Finish with a pinch of flaky salt and freeze for a few more minutes to fully solidify.
Store in an air-tight container in the freezer (or fridge) for several weeks, if you can somehow make them last. They are best if you let them sit out for a few minutes before eating.