TK

Stretching

Chocolate PB&J Cups

This recipe was so much fun to make.

Very simple with only a few ingredients.

Great for gatherings, treat for the kids after school, or just to enjoy for yourself.

Great healthy way to satisfy the sweet tooth. 

Vegan & Gluten free Friendly

Prep Time

15 minutes

Cook Time

15 Minutes

Total Time

1 hr 30 Minutes

Servings

10 to 12 cups

Ingredients

  • 5 TBSP (160g) of any kind of nut butter
  • 2/3 cup (60g) of oat flour or almond flour 
  • 1/4 cup (60 ml) of maple syrup 
  • 6 tbsp of strawberry jam
  • 1/2 cup or lily’s dark chocolate chips
  • 1 tbsp of coconut oil

Directions

  1. Preheat the oven to 350 degrees.
  2. Line a muffin tin with paper or silicone liners. the recipe should make about 10-12 pb cups depending on how thick you make the layers.
  3. In a large mixing bowl, stir in nut butter and maple syrup. Stir until well combined.
  4. Add in oat or almond flour to the bowl and mix until well combined. The batter shouldn’t be too sticky or too dry.
  5. Scoop a spoon full of batter and place into each each muffin tin. May need to spread the batter using tips of your fingers. Save 1/3 of the batter and set aside. It will be used to top the cups with after the jam.
  6. Spread 1/2 tbsp of strawberry jam on top of the batter in the muffin tins.
  7. Top the rest of the cups with the remaining batter and spread evenly.
  8. Cook in oven for 15 mins.
  9. Allow to cool for 20 mins before topping with chocolate coating.
  10. While the pb&j cups are cooling off make the chocolate coating. Grab a small microwaveable bowl and pour in chocolate chips and coconut oil. Microwave for 40 seconds. Mix well and pour a spoon full of melted chocolate on top of the cooled off pb&J cups. Spread evenly.
  11. Allow the cups to cool off for 1 to 2 hrs in fridge and enjoy!
  12.  
Print

Chocolate PB&J Cup

Course Dessert
Cuisine American
Keyword Dairyfree, Vegan
Prep Time 15 minutes
Cook Time 15 minutes

Equipment

  • 12 Cup Muffin Tin

Ingredients

  • 5 tbsp any kind of nut butter
  • 2/3 cup oat flour or almond flour
  • 1/4 cup maple syrup
  • 6 tbsp strawberry jam
  • 1/2 cup Lillys chocolate chips
  • 1 tbsp coconut oil

Instructions

  • Preheat the oven to 350 degrees.Line a muffin tin with paper or silicone liners. The recipe should make about 10-12 pb cups depending on how thick you make your layers.
    2. In a large mixing bowl, stir in nut butter and maple syrup. Stir until well combined.Add in oat or almond flour to the bowl and mix until well combined. The batter shouldn’t be too sticky or too dry.
    3. Scoop a spoon full of batter and place into each each muffin tin. May need to spread the batter using tips of your fingers. Save 1/3 of the batter and set aside. It will be used to top the cups with after the jam.
    4. Spread 1/2 tbsp of strawberry jam on top of the batter in the muffin tins.
    5. Top the rest of the cups with the remaining batter and spread evenly. Cook in oven for 15 mins. Allow to cool for 20 mins before topping with chocolate coating.
    6. While the pb&j cups are cooling off make the chocolate coating. Grab a small microwaveable bowl and pour in chocolate chips and coconut oil. Microwave for 40 seconds. Mix well and pour a spoon full of melted chocolate on top of the cooled off pb&J cups. Spread evenly.
    7. Allow the cups to cool off for 1 to 2 hrs in fridge and enjoy! 

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