Peanut Butter Jelly Cups
back to main
by Nathalie
Step by step recipe - 15 Min
0
January 25, 2021
Tip: If you have a histamine intolerance you can still enjoy this recipe. You just need to do a few adjustments. Use frozen blueberries for the jam, roasted almond butter for the filling and white vegan chocolate instead of dark chocolate. Since white chocolate is quite sweet I would then leave out the maple syrup in the jam:).
Serves
4-6
Cooks in
15 Minutes
Difficulty
Easy
INGREDIENTS
60g
frozen berries
1/2 tbsp
chia seeds
1 tbsp
maple syrup
50g
chocolate, melted
2 tbso
peanut butter
Method:
Heat up the frozen berries, chia seeds and maple syrup in a small pan. Simmer until all the berries are warm and smash them with a spoon.
Line a muffin tray with muffin paper. Pour about 1/2tbsp of melted chocolate into each cup. Equally divide the jam and peanut butter.
Pour the rest of the melted chocolate evenly on the jelly and peanut butter. Freeze!