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–+ servings

No Bake Peanut Butter + Jelly Chocolate Cups

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Servings 6

Cooking & Baking Supplies

  • Muffin Pan
  • Paper Muffin Cups

Ingredients  

Chocolate Cups

  • 1 cup dairy free chocolate chips, melted
  • 1/2 tsp coconut oil
  • 1/2 cup peanut butter
  • 2 tbsp maple syrup
  • 2 tbsp coconut flour
  • 1/4 cup + 2 tbsp raspberry jam (see recipe below)
  • sea salt (optional)

Raspberry Jam

  • 1 cup raspberries (frozen or fresh)
  • 1 tbsp honey
  • 1/4 tsp vanilla extract
  • 1/2 tbsp chia seeds
  • 1/2 tbsp lemon juice

Instructions 

  • Make the jam in a medium pan over medium heat. Combine all jam ingredients and make sure to mash raspberries using a fork. Once the jam is boiling, bring the heat down to low and let the jam mixture simmer for a few minutes.
  • In a bowl, add chocolate chips and coconut oil and melt in the microwave in 30 second intervals, stirring every 30 seconds.
  • Line a muffin tin with muffin inserts. Add 1 tbsp of melted chocolate to the muffin tins and then place in the freezer for 5 minutes to allow chocolate to harden.
  • While chocolate is in the freezer, in a medium mixing bowl, mix together peanut butter, maple syrup, and coconut flour until a dough forms.
  • Remove muffin tin from the freezer and place 1 ½ tbsp of peanut butter mixture on top of the chocolate. Use the back of a spoon to help spread out the peanut butter and make it even.
  • Add ½ tbsp to 1 tbsp of jam on top of the peanut butter and spread it out evenly.
  • Cover the jam entirely with the remaining chocolate (1 tbsp to 1 ½ tbsp) and top with sea salt and place tin back in the freezer to set (20 minutes).
  • Remove cups from the freezer and let sit out at room temperature for 10-15 minutes before you eat them. ENJOY!
Did you make this recipe?Tag @girlswhoeat!