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PB & J Chocolate Cups
Where’s my chocolate + PB lover’s at!!? *tag em* It’s all about balance, right?!!
These are SUPER YUM, and such a fun weekend project!Makes 6 cups
- 1/3 cup all natural peanut butter
- 1/3 cup no sugar added natural raspberry or strawberry jam (with no seeds if that’s your preference)
- 1.5 cups dark high quality chocolate chips, or pieces
- 1.5 Tbsp coconut oil
Line a standard 6-cup muffin pan with cupcake liners. Set aside.
In a medium, microwave-safe bowl, add chocolate and coconut oil.
Place in the microwave and heat for 30 seconds. Stir. Heat again for about 20 seconds or until the chocolate is softened and melty. Stir until smooth.
Alternately, you may use a small double broiler in the stovetop to melt the chocolate.
Add 2 spoonfuls of melted chocolate into each muffin cup, until equally distributed.
Place muffin pan in the freezer for 10 minutes to harden the chocolate a bit.
Then gently add 1 Tbsp of peanut butter and 1 Tbsp of jam. Repeat for each cup.
Spoon 1-2 Tbsp of melted chocolate over each and gently spread until you get a nice even top.
Place muffin pan into freezer again.
Freeze for 15-20 minutes (or you can freeze them for up to a month and have them ready for whenever you need a sweet treat).
Remove from the freezer and allow to thaw for 10 minutes. Peel off cupcake liner.
❤RachelPost a picture of yours once you make them and tag me on Instagram @CleanFoodCrush!