Peanut Butter and Jelly Cups

Peanut Butter and Jelly Cups.jpeg

Peanut butter and jelly is such a classic combo! So today I’m bringing you these simple and delicious mini peanut butter and jelly cups. These no bake treats are made with dark chlorate which is a natural mood booster and maca powder, an adaptogen that supports hormone health, and boosts energy and mood. Talk about a tasty mood boosting treat to sweeten up your week!

I’ve made these peanut butter cups before and they were a total hit aka didn’t last long. So I’m making them again, but this time, spicing things up by adding some jam! Let’s just say that while they may be a little bit messier to eat (unless you pop the whole thing in your mouth), they do not disappoint.

Peanut Butter and Jelly Cups Recipe
Yields ~ 6 small cups or 12 medium sized
Cooking/Prep time ~ 30 minutes

Ingredients:

Outer layer

  • 1/2 cup dark chocolate

  • 2 tablespoons maca powder

  • Pinch of sea salt

Filling

  • 1/2 cup creamy unsalted peanut butter

  • 1 tablespoon of coconut or almond flour

  • 1 teaspoon maple syrup

  • Dash of sea salt

  • 1/2 teaspoon vanilla extract (optional)

  • 1 scoop collagen peptides (optional)

  • 3 teaspoons jam

Instructions:

  1. Arrange the muffin tin liners on a baking sheet.

  2. Fill a small saucepan halfway with water and bring to a boil. Place a glass bowl inside the sauce pan, add the chocolate, and adjust the heat setting to low. Melt the chocolate until smooth, then add the maca if using and dash of sea salt, whisking until combined.

  3. Add a small layer of the chocolate (roughly 1-2 teaspoons), to the bottom of the muffin tin liners. Freeze for 5-10 minutes.

  4. Meanwhile, in a small bowl. add the filling ingredients (excluding the jam) and stir until combined. The texture should resemble a thick paste. Divide the filling into 6 parts, and using your hands, roll into balls.

  5. Press the peanut butter balls into the center of the frozen chocolate layer, gently spreading until almost touching the outer edges of the frozen chocolate layer.

  6. Add about 1/2-1 tsp of jam to the peanut butter layer. Then freeze for about 5-10 minutes.

  7. Add the remaining chocolate to the peanut butter layer, sprinkle with sea salt ,and freeze for another 10-15 minutes.

RecipesSara HubbardChocolate, No bake, hormone health