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5 from 3 votes

Mini-batch Chocolate Peanut Butter and Jelly Cups

Prep Time5 minutes
Cook Time15 minutes
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: 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