Peanut Butter & Jelly Chocolate Cups

Peanut Butter & Jelly Chocolate Cups!

These Peanut Butter & Jelly Chocolate Cups are the perfect sweet treat. The classic peanut butter & jelly combo is combined with a rich dark chocolatey coating. The coconut oil based chocolate coating is smooth and rich paired with creamy peanut butter and a slightly sweet homemade raspberry chia jam. I created these cups in mini form so that when you bite into them, you end up with the perfect bite of peanut butter and jelly oozing out of the chocolate shell.

This sweet treat is vegan, refined sugar-free, and gluten-free. They are lightly sweetened with natural maple syrup. I like to enjoy one or two of these after dinner. They are so satisfying and perfect as a post meal treat.

For more homemade chocolate recipes, try my Healthier Chocolate Turtles, Chocolate Raspberry Chia Cups, or Vegan Twix Bars. 

Tag me on Instagram @livesimplyhealthy and follow along for more healthy recipes and nutrition tips!

Peanut Butter & Jelly Chocolate Cups

Laura Brining

Chocolate cups filled with homemade raspberry jam and peanut butter

5 from 2 votes

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 8

Ingredients

  

Raspberry Filling:

• 1/2 cup raspberries
• 1/2 tablespoon maple syrup
• ½ teaspoon vanilla
• 1/2 tablespoon chia seeds

Chocolate Coating:

• ¼ cup coconut oil melted
• ¼ cup cocoa powder
• 2 tablespoons maple syrup
• OR ½ cup melted dark chocolate

Peanut Butter Filling:

• 4 tablespoons natural creamy peanut butter

Instructions

 

• Line a mini muffin tin with 8 silicone or foil mini muffin liners.
• To prepare the raspberry filling, add the raspberries and maple syrup to a small pot. Bring to a simmer over medium heat, stiring occasionally for 8-10 minutes. Remove the pot from the heat and fully mash the raspberries. Add the vanilla and chia seeds. Stir to combine and let the chia seeds thicken while the raspberry mixture cools, about 10 minutes.
• Meanwhile, add the melted coconut oil, cocoa powder, and maple syrup together to form a melted chocolate mixture. Alternatively, melt ½ cup of dark chocolate.
• Pour 1/2 tablespoon of the chocolate into the bottom of each prepared muffin tin. Spoon 1/2 tablespoon of the cooled raspberry mixture on top of the the chocolate, followed by 1/2 tablespoon of the peanut butter. Spoon 1/2 tablespoon of the chocolate mixture on top of the peanut butter and raspberry jam. Place in the freezer until fully set, about 2 hours.
• Store in the fridge or freezer and let thaw for a few minutes before serving.