PB&J Cups
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.
15 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 28 |
| Fat: | 1 g |
| Carbohydrates: | 4 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 1 mg |
| Fiber: | 2 g |
| Sugars: | 2 g |
| Calculated per serving. | |
Serves: 12
Ingredients
- 8 oz8 oz8 oz White Chocolate
- 1 tsp1 tsp1 tsp Coconut Oil
- 2 cup2 cup2 cup Organic Raspberries
- 2 Tbsp2 Tbsp2 Tbsp Chia Seeds
- 1 Tbsp1 Tbsp1 Tbsp Pure Maple Syrup
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Process
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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