PB&J Cups (Edit recipe)

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These no-bake mini bites are about to become your new favorite indulgent snack. Made with white chocolate, peanut butter, and homemade chia jam, these are a fun take on the classic peanut butter and jelly combo. My kids love these because everything is more fun in bite size, and I love that their snack has protein from peanut butter and fiber from chia seeds.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

8

Serves: 10

Ingredients

PB&J Cup Ingredients

8 oz White Chocolate, melted with 1 tsp coconut oil so it's smoother
1 cup Creamy Peanut Butter
1 cup Raspberry Jam, the Raspberry Chia Jam Recipe below

Raspberry Chia Jam

2 cup Raspberries, Organic
2 Tbsp Chia Seeds
1 Tbsp Pure Maple Syrup, Or honey

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Raspberry Chia Jam
In a medium sized bowl, use a fork or food masher to mash your berries. Stir in the chia seeds, then taste. If sweetener if needed, then stir in 1-2 tbsp pure maple syrup or honey. Mix again. Set aside to thicken for 10 minutes. Enjoy right away or transfer to a sealed container and store in the fridge. If freezing, store in the freezer in ice cube trays and then thaw in the fridge.
PB&J Cups
Melt chocolate and coconut oil together and mix well. Pour 1-2 tsp melted chocolate into each mini muffin cup. Use a mini spoon to push the chocolate up to coat all edges of the muffin cup. Freeze for 10 min.
Fill each cup with peanut butter and then chia jam. Add melted chocolate on top. Freeze for another 15+ minutes and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	388
Fat:	24 g
Carbohydrates:	37 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	65 mg
Fiber:	5 g
Sugars:	24 g
Sugar Alcohol:	0 g
Calculated per serving.