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Peanut Butter & Jelly Cups

Print Recipe
Prep Time 15 minutes
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
  • 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.

Notes

*This recipe makes about 1.5 cups of chia jam. It will last in the fridge for 10 days or can be frozen longer.