No-Bake Peanut Butter and Jelly Cups
Ingredients
- ½ cup vegan chocolate chips (dark or semi-sweet)
- 1 tsp coconut oil
Peanut Butter Filling:
- ¾ cup natural smooth peanut butter
- 1–2 tbsp maple syrup (optional)
- Pinch of sea salt
- ¼ cup strawberry jam
Instructions
1. Melt the chocolate using the double boiler technique. Bring a sauce pan of water up to a simmer. Place a heat proof bowl over the pan and add the chocolate and coconut oil. Stir, melting until smooth. Remove from heat and set aside.
2. Spoon about 1 -2 tsp of melted chocolate into each mold of a lined cupcake tray or an unlined nonstick cupcake tray and freeze for 10 minutes.
3. While the chocolate chills, make the peanut butter filling. In a bowl, mix peanut butter, maple syrup, and salt until creamy. Add 1 tsp of peanut butter mixture on top of the chocolate layer in the cupcake tray, then add about ½-1 tsp of jam on top of the peanut butter. Cover with another 1 - 2 tsp of the remaining melted chocolate (reheat if it’s hardened). Smooth the top with a spoon or tap the mold gently to even it out and make sure its fully covered .
4. Freeze for 30 minutes or until solid. Store in fridge or freezer. Peel from mold and enjoy!
No-Bake Peanut Butter and Jelly Cups
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About Radhi
Radhi Devlukia is a New York Times Bestselling Author, Podcast Host, plant-based cook and co-founder of the adaptogenic tea brand, Juni. With her background as a dietitian and nutritionist and her studies in Ayurveda, Radhi shares everything from her recipes, health tips, wellness videos, natural skincare and beauty and how to live a conscious lifestyle.