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. The best PB&J recipe that is healthier, gluten free, keto and vegan friendly.

“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.

My Favorite Peanut Butter Jelly Recipes

To begin with, peanut butter jelly is my favorite toppings for oatmeal, breakfast toasts, or dessert. A couple of my best recipes you have to try”

1. Peanut Butter Jelly Oatmeal Bars (V, GF)

2. Peanut Butter Banana Overnight Oats

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.

How to Make these Peanut Butter Jelly Sandwich in a Cup

These PB&J cups are not only healthy, but also so easy to make. Here is what you need:

• Coconut oil
• Cacao powder
• Maple Syrup (or Keto Friendly Sweetener)
• Peanut Butter
• Raspberry Chia Jam (You can find the recipe here)
• Bananas (Optional)

First, line a muffin pan with non-sticking muffin liners.

Second, whisk melted coconut oil and cacao powder together in a mixing bowl. Use a spoon or scooper to add a layer of chocolate mixture in each muffin liner. Then leave the muffin pan in the refrigerator or freezer for 10 – 15 minutes for the chocolate to harden a little bit. 

Third, whip up some 2 ingredient raspberry chia jam. You can find the recipe here. All you need is frozen raspberries and chia seeds.

Alternatively, you can certainly use any jam or jelly of your choice. Take your pick!

Once the chocolate layer hardens a little bit (doesn’t have to be completely solid), spread a layer of creamy peanut butter on top. Then top it with another layer of jelly or jam.

Add a few pieces of bananas (optional). It is like the fancy kind of peanut butter jelly sandwich, you know?

Lastly, drizzle the rest of the chocolate mixture to cover the peanut butter jelly center.

Freeze for 20 minutes or until the chocolate is completely hardened. Enjoy!

Keto and Paleo Friendly Alternatives PB&J Cups

1. Keto Friendly Sweetener

Instead of maple syrup, use stevia or or monk fruit sweetener to make these Peanut Butter Jelly Cups Keto Friendly.

2. Paleo Friendly

Try almond butter or cashew butter instead of peanut butter. They will be just as delicious and paleo friendly 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. Enjoy these Vegan, Gluten Free and Keto Friendly Easy Snack!

OOO ALSO I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Yield: 9

Peanut Butter Jelly Cups (Vega, Keto, Gluten Free)

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Peanut Butter Jelly Sandwich in a Chocolate Cup? This keto and vegan friendly recipe makes the best snacks for kids and the whole family to enjoy.

Prep Time 15 minutes

Total Time 15 minutes

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)

Instructions

1. In a mixing bowl, whisk together coconut oil, cacao power, maple syrup.
2. 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.
3. 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.
4. 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.
5. Sprinkle a little sea salt on top. Freeze an hour or until solid.
6. ENJOY!

Notes

1. 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.
2. It’s okay if the first layer of chocolate doesn't harden completely before you add peanut butter on top.
3. These homemade peanut butter jelly cup melt fairly easily. Store in the freezer or fridge for best results.

Recommended Products

Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.

• 
   Cupcake and Muffin Pan
• 
  Organic Peanut Butter
• 
  Cacao Powder

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 221 Total Fat: 19g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 246mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 2g Sugar: 5g Sugar Alcohols: 0g Protein: 3g

The Nutrition Fact Below is specific to the ingredient I choose to use for this recipe, which may vary.

You may Also Like These Recipes:

1. No Bake Peanut Butter Chocolate Balls

2. Dark Chocolate Covered Figs

3. No-Bake Peanut Butter Chocolate Bars