‘Peanut Butter Jelly Time’ Cups

GF | DF |

Peanut butter jelly cups are a delectable combination of creamy peanut butter and tangy raspberry chia seed jam, covered in dairy-free chocolate.

These treats are perfect for satisfying sweet cravings while offering a healthier alternative to traditional peanut butter cups. Loved by both kids and adults they are a go-to recipe for any occasion.

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Peanut Butter Jelly Cups

Peanut butter jelly cups are a delectable combination of creamy peanut butter and tangy raspberry chia seed jam, covered in dairy-free chocolate.

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Serves

12

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Equipment

Silicon Baking Grade Muffin Tin

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Ingredients

• 1 ¾  cups dairy free choc chips, divided
• ½ cup natural peanut butter (unsweetened)
• 1 ½ Tablespoons maple syrup
• 1-2  Tablespoons oat flour
• Pinch of salt
• 3 tablespoons of raspberry chia seed jam (see below)
• Maldon flakey salt or sea salt

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Preparation

1. Step 1
   CHOCOLATE BASE
2. Step 2
   Set out 12 regular muffin tins on a baking sheet. 
3. Step 3
   Melt 1 cup of your chocolate chips in a microwave or in a double boiler **
4. Step 4
   Add a spoonful (about ½ tablespoon) of melted chocolate to the bottom of each muffin tin. Swirl the muffin cup by tipping it on its side and rotating it to ensure the melted chocolate goes about ¼-½ inch up the sides (you can also use a spoon to push it up onto the sides). You want a thin layer on the bottom, but ensure it is fully covered without gaps.
5. Step 5
   Once all 12 muffin tins have been coated, place the tray in the freezer to set. 
6. Step 6
   MIDDLE FILLING
7. Step 7
   In a medium bowl, mix together nut butter, maple syrup, oat flour* and salt. 
8. Step 8
   * Nut butter consistency varies greatly between brands. Depending on how dry or oily your nut butter is, you may need more or less oat flour. The mixture should no longer have the oily sheen and turn slightly doughier – enough that you could handle it with your hands. 
9. Step 9
   Make Chia Seed Jam from Recipe Below
10. Step 10
    FILLING THE CUP
11. Step 11
    Once the chocolate is set (5-10 minutes) remove the muffin tins from the freezer. Take a small spoonful (about ½ tablespoon) of mixture and roll it into a ball in your hands, and then press flat into a disk with your palms.
12. Step 12
    Place nut butter disk into the base of the chocolate. You can also simply spoon in the nut butter mixture and press flat with a spoon. 
13. Step 13
    Top with 1+ teaspoon of chia raspberry jam and press flat so that it forms a thin layer reaching the sides.
14. Step 14
    COMPLETING THE CUP
15. Step 15
    Melt remaining ¾ cup of chocolate in your double boiler or microwave. Once melted, spoon the melted chocolate onto each cup, fully covering the nut butter center and ensuring it reaches all sides. 
16. Step 16
    Sprinkle the top with flakey sea salt and optional toppings. Place the tray in the freezer until set. Store in fridge or freezer.
    
    ENJOY!

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Notes

• Raspberry Chia Jam Recipe HERE

• **Create a double boiler by bringing a medium pot filled a little less than halfway with water to a simmer.Place a heatproof bowl that’s just big enough to sit on top of the pot (ensure the bottom of the bowl does not touch the water) and add 1 cup of chocolate chips to the bowl, stirring frequently until fully melted.

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