These vegan Peanut Butter and Jelly Cups are super easy, no bake, naturally sweetened and the perfect treat.
Jump to:
Why you will love this recipe
- Creamy and Smooth: These peanut butter and jelly cups are so smooth they literally melt in your mouth.
- Rich but Healthy: These vegan pb&j cups are super rich and indulgent but they are made with real whole ingredients making them a super healthy treat.
- Sweet: The strawberry chia jam in the middle of these makes them a sweet treat and compliments the rich peanut butter outer shell very well.
- Smashes those dessert cravings like they were nothing!
Who doesn’t have memories with a good ol’ PB&J sandwich? These sweet little peanut butter and jelly cups are about to give you some sweet memories of their own.
If you love no bake desserts try my other vegan no bake recipes like these Chocolate Peanut Clusters, Vegan Peanut Butter Cups, Chocolate Coconut Haystacks, Coconut Energy Balls, Glazed Caramel Balls, Vegan Fudge, 3 Ingredient Brownies, Almond Butter Energy Balls, Vegan Edible Cookie Dough and these Chocolate Fudge Truffles.
Ingredients
For quantities and instructions of how to make this Peanut Butter and Jelly Cups be sure to check out the recipe card below.
- Peanut Butter: I use PB&Co. white chocolate peanut butter but any peanut butter you like best even all natural will work great.
- Pure Maple Syrup: make sure it's pure maple syrup for these vegan peanut butter and jelly cups, we don't want the maple syrup with added sugars.
- Coconut Oil: This helps the outer peanut butter shell stay creamy and smooth but also helps it form a nice firm outside without it being completely frozen solid.
- Strawberry Chia Jam: This is what I used for the jelly center of these cups but you can also use store bought jam if you prefer.
Variations
- Use Chocolate: Instead of the peanut butter outside you can use melted vegan chocolate chips to make this a chocolate strawberry cup!
- Store Bought Jam: Store bought jam would work just fine if you don't want to make the strawberry chia jam, although it won't be as nutritious.
How to make these Peanut Butter and Jelly Cups
- Step 1: First make the Strawberry Chia Jam the night (or few nights) before.
- Step 2: In a medium bowl melt together all the ingredients besides the jam and pour a bottom layer in some muffin liners. Freeze for 5 minutes.
- Step 3: Add in the jam and pour a top layer of the peanut butter mixture over the top and pop back in the freezer to set!
- Step 4: If you want it to be a little extra you could melt some vegan chocolate and drizzle it over the top… just sayin’
If you're more into the chocolate and PB combo then you can check out my Healthy Chocolate PB cups.
Expert Tips
- Don't Skip the Liners: Unless you are using a silicone mold for cupcakes that will pop out, do not skip using liners otherwise you will never get them out of a muffin pan.
- Let them Thaw: When you remove them from the freezer (if you choose to store them in the freezer instead of the fridge) let them thaw out for 10 minutes on the counter to make them not so solid.
More No Bake Vegan Recipes
Peanut Butter and Jelly Cups
These vegan Peanut Butter and Jelly Cups are super easy, no bake, naturally sweetened and the perfect treat.
Print
Pin
Rate
Ingredients
- ½ cup peanut butter (I used PB&Co. white chocolate)
- 1 tablespoon coconut oil
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 pinch sea salt
- 6 teaspoon strawberry chia jam (or store bought strawberry jam)
Instructions
- First make the strawberry chia jam.
- In a medium bowl, add everything except the strawberry jam, place in the microwave and melt until creamy and mixes in well, stir every 15 seconds.
- Line a muffin pan with cupcake/muffins liners and pour a little bit of the peanut butter mixture in the bottom of each one (6-7 cups) and place in the freezer for 5 minutes.
- Remove from the freezer and put 1 teaspoon of strawberry chia jam in each one and top with more of the peanut butter mixture. Place in the freezer to set the rest of the way, about 1 hour.
Notes
Storage: Store in the freezer up to 1 month or the fridge up to 1 week
Make 6-7 cups using regular sized muffin liners, if using mini ones then it will make approx 12 cups.
Nutrition
Calories: 178kcal | Carbohydrates: 12g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 101mg | Potassium: 135mg | Fiber: 1g | Sugar: 8g | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.4mg
Tried this Recipe? Tag me Today!Mention @TwoRaspberries or tag #tworaspberries!
Leave a Reply