You think you’re baking and cooking too much in quarantine? I’m turning into Willy F*king Wonka man 😅

I saw something like this on @danishealthyeats feed on Friday. Never tried making one but she made it sound so easy. So I tried my hand at them and made them even lazier. 3-ingredients, all you need is some muffin liners and a microwave and a freezer, ya welcome.

Print Recipe

5 from 3 votes

Mini-batch Chocolate Peanut Butter and Jelly Cups

Prep Time5

Cook Time15

Course: Dessert, Snack

Keyword: chocolate, gluten-free, keto-friendly, low sugar, no-bake, peanut butter and jelly, peanut butter cups, plant-based, small-batch, vegan

Servings: cups

Calories: 109kcal

Equipment

Silicone pan or muffin liners

Ingredients

2 oz chocolate (56 g) dairy-free if desired, i used lily’s vegan baking bar
4 tsp nut butter (20 g) I used peanut butter
4 raspberries I thawed from frozen.

Instructions

Melt chocolate in the microwave (30 sec increments), if not runny enough add a little drop (1 tsp) of coconut oil to thin.
Add 1 tsp chocolate in each muffin cavity, move the chocolate around tho cover the bottom. Freeze a few min until solid.
Mash your raspberries with a fork.
Add 1 tsp nut butter and 1 tsp raspberry mash on each chocolate cup bottom.
Pour on 2 tsp chocolate, freeze again a few min.
Chocolate pb&j cups are ready for consumption!