Small-batch Protein PB&J Cups

5 from 1 vote

Small-batch Protein PB&J Cups

Prep Time10

Freeze Time1

Total Time1 10

Course: Breakfast, Dessert, Snack

Keyword: chocolate, easy recipes, flourless, gluten-free, low sugar, no-bake, pb&j, peanut butter, peanut butter and jelly, plant-based, protein, small-batch

Servings: cups

Calories: 106kcal

Equipment

Muffin pan, I used a mini muffin pan

Ingredients

Cookie layer

2 tbsp nut/seed butter (32 g) I used peanut butter but sunbutter or almond butter would be amaze too
1 tbsp maple syrup (21 g)
1/4 cup oats (20 g) quick oats work best
3 tbsp vanilla protein powder (20 g) plant-based if desired, you can also sub oat flour
pinch of salt
1 tbsp any milk (15 g) I use unsweetened almond milk

Jelly layer

1/3 cup raspberries (50 g)
2 tsp chia seeds (10 g) you can probably omit this but it adds a little nutrition boost

Chocolate layer

2 tbsp nut/seed butter (32 g) I used peanut butter
2 tbsp chocolate chips (30 g)

Instructions

In a small bowl add raspberries, microwave 30 sec to warm and break down. Mash the raspberries and stir in chia seeds. Set aside to thicken.
In a medium bowl, mix all cookie layer ingredients except milk, will be crumbly. Add 1 tsp milk at a time to make a cookie dough.
Press 1 tbsp cookie dough into each muffin cavity and top with 1/2 tbsp chia jam. Freeze until frozen solid, at least 1 hour.
In a small bowl add chocolate layer ingredients, microwave 30 sec at a time and stir until all blended.
Top each cup with the chocolate and let it set (you might wanna freeze or refrigerate again).
Enjoy the snacks! Keep them refrigerated or frozen.

Notes

I've made these with orgain plant-based vanilla protein powder and oat flour and both worked beautifully. I like a little protein boost from these treats!

Nutrition