Peanut Butter Jelly Cups {5 Ingredient}
These Peanut Butter Jelly Chocolate Cups are made with the best combination – Peanut butter and Homemade Raspberry Chia Jam. It is just like our childhood favorite peanut butter jelly sandwich but in a chocolate cup.
“Peanut Butter jelly Time, Peanut butter Jelly Time, peanut butter” .. Okay now I have this song stuck in my head.
Let’s be honest, who doesn’t like a peanut butter jelly sandwich growing up in America. They are kids and moms’ favorites. Because the creamy, nutty and sweet combination just pair seamlessly together.
Peanut Butter Chocolate Cup with Jelly
Since I made my Peanut Butter Cups, I have been thinking about “spicing” up the recipe. Because I am extra.
So for this PB&J cup recipe, I stuffed it with peanut butter, homemade raspberry chia jam and bananas.
Oh boy, didn’t it turn out so delicious?!
It is nutty, sweet and tart. The chia jam and chocolate cup add a little crunchy texture to contrast the creaminess from the peanut butter and bananas.
Hea-ven.
Subtitutions You can Use for PB&J Cups
1. Alternative Sweeteners
Instead of maple syrup, use stevia or monk fruit sweetener to make these Peanut Butter Jelly Cups if you are looking for a refined sugar free option.
2. Alternative Nut Butters
Try almond butter or cashew butter instead of peanut butter. They will be just as delicious as well.
In addition to maple syrup, honey would also be a great options to use for the PB&J recipe.
The easiest and healthiest back to school snack, these Peanut Butter Jelly chocolate ups are perfect to pack for your kids. You can prepare a batch or 3 ahead of time and store in the freezer for up to a month.
Get the recipe:Peanut Butter Jelly Cups {5 Ingredient}
Ingredients
Chocolate Layer
- 3/4 cup coconut oil
- 1/4 cup maple syrup
- 1/3 cup cacao powder
- 1 tsp sea salt
PB&J Layer
- 1/2 cup peanut butter
- 1/3 cup Homemade Chia Jam, Recipe Linked Here]
- 1/2 sliced banana, Optional
Equipment
Instructions
- In a mixing bowl, whisk together coconut oil, cacao power, maple syrup.
- Line a muffin pan with non-sticking paper cups. Pour a small amount of chocolate mixture (I used 1 scoop of a 1.6 inch cookie dough scooper)) into the paper cups. Freeze or refrigerate for 10 – 15 minutes.
- Make the Chia Jam while the chocolate layer is firming up in the fridge. (Recipe Here). Or you can use any kind of your favorite berry jam.
- Add a thin layer or a scoop (about 1/2 tbsp) peanut butter on top. Then a layer of raspberry jam and a few slices of bananas (optional) Then spread the rest of the chocolate mixture to submerge the peanut butter jelly layer.
- Sprinkle a little sea salt on top. Freeze an hour or until solid.
- ENJOY!
Notes
- In terms of the amount of peanut butter, use more or less depending on your preference. I used roughly 1 cup but just scooped straight out of the jar. Oops.
- It’s okay if the first layer of chocolate doesn't harden completely before you add peanut butter on top.
- These homemade peanut butter jelly cup melt fairly easily. Store in the freezer or fridge for best results.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
