Chocolate PB&J Cups
Is there really anything that goes together better than peanut butter and jam (or jelly)? I think not. And when you add chocolate into the mix, well, you my friend have a match made in heaven and one of the most delicious dessert treats you’ll ever eat!
Ingredients (serves 3)
14 squares vegan dark chocolate (I used Loving Earth Dark)
2 tbsp natural, runny peanut butter
1 tbsp coconut flour
1/2 tbsp honey
3 tsp strawberry jam (gluten free if GF)
1/2 tbsp coconut oil
Method
Melt half of the chocolate and equally distribute into 3 paper muffin pans (or silicone mounds). Place in the freezer to set for 10-15 minutes.
Meanwhile, make the peanut butter filling by combining the peanut butter, coconut flour & honey. The mixture should be thick enough to role into 3 equal balls.
Place the balls onto the set chocolate bases and press down flat. Be sure to leave a little room around the edges for the chocolate coating.
Spoon 1 tsp jam onto each peanut butter filling.
Then melt the remaining chocolate with the chocolate oil and pour over the filling of each cup.
Place bake in the freezer for 30 minutes to set.
Storage: store in the freezer and I eat mine straight from the freezer! I love them cold!