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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
- 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 the layers.
- 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.
- 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.
- Spread 1/2 tbsp of strawberry jam on top of the batter in the muffin tins.
- 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.
- 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.
- Allow the cups to cool off for 1 to 2 hrs in fridge and enjoy!
Chocolate PB&J Cup
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!
