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.
Mini-batch Chocolate Peanut Butter and Jelly Cups
Servings: 4 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!
Notes
- Keep them refrigerated/frozen due to the raw raspberry or use some sort of preserve instead.
Nutrition
Serving: 1 cup | Calories: 109kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 20mg | Potassium: 104mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg