Dark chocolate PB&J cups? Sounds too good to be true but luckily, they are true!
I’m a huge fan of Reese’s Peanut Butter cups, however, it has a lot of refined sugars and other ingredients I wouldn’t want to eat regularly.
Luckily there are healthier alternatives like the Perfect Bar Chocolate Peanut Butter Cups that you can buy at the store.
However, I recently wanted to challenge myself to create my own Dark Chocolate Peanut Butter cups, and since I’m a huge fan of peanut butter and jelly, I decided to add a twist and make it Dark Chocolate PB&J cups.
This recipe is dairy-free, refined sugar-free and so delicious!
It’s also quite easy and quick to make, and one cup is more than enough to satisfy a sweet tooth.
I personally used Hu Kitchen Gems for the chocolate. They’re delicious, melt easily, and only have clean ingredients.
I hope you give this easy and healthy desert a try! Check out the recipe below.
| Servings |
cups
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- 9 ounces dark chocolate chips I use Hu Kitchen Gems
- 1/2 cup coconut oil
- 1/2 cup creamy peanut butter I like to use Justin's
- 1 cup frozen raspberries
- 1 tbsp chia seeds
- 1/2 lemon
- 3 tsp maple syrup
Ingredients
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|
- Place 12 paper liners in the cavities of a standard muffin tin.
- Start by separating half of the dark chocolate chips as you'll use one half for the base and the other for the top.
- Melt half the chocolate chips with 1/4 cup coconut oil in 30-second increments in the microwave.
- Once the chocolate is melted pour over the lined muffin tins, about 2 tbsps each. Place in the freezer for 15 minutes.
- While the chocolate is in the freezer, prep the raspberry jelly.
- In a small pan on medium heat, heat the raspberries and mash them with a wooden spoon to create the jelly texture.
- Add the chia seeds, juice of 1/2 a lemon and maple syrup. Let it cool for a few minutes.
- While the jelly cools, warm up the peanut butter in the microwave just a little bit.
- Take out the chocolate-covered muffin tin and pour the peanut butter over each cup, one tbsp at a time.
- Add the jelly on top, about 1 tsp for each cup.
- Melt the remaining half of the chocolate chips with 1/4 cup coconut oil in 30-second increments in the microwave.
- Top the cups with the dark chocolate mix, one tbsp at a time and place back in the freezer for about 20 minutes.
- Keep the cups refrigerated until you're ready to eat them.
Let me know if you try these and I hope you love them!
