Peanut Butter and Jelly Cups are super sweet and indulgently rich and creamy! Reminiscent of a classic, the PB&J sandwich! Vegan and healthy-ish!

Two words: IN LOVE! 

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. 

How I would describe these Peanut Butter and Jelly Cups:

• Creamy + smooth
• Rich but fairly healthy
• Indulgent 
• Sweet
• Easy peezy to make
• Smashes those dessert cravings like they were nothing!

How to make these Peanut Butter and Jelly Cups:

• First make the Strawberry Chia Jam the night (or few nights) before.
• 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.
• 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! 
• If you want to be a little extra you could melt some vegan chocolate and drizzle it over the top… just sayin’

If you more into the chocolate and PB combo then you can check out my Healthy Chocolate PB cups or even the Chocolate Caramel Cups. 

But I’m telling ya’ I really think you will love this peanut butter and jelly combo… just trust me on this one! 

peanut butter and jelly cups

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Peanut Butter and Jelly Cups are super sweet and indulgently rich and creamy! Reminiscent of a classic, the PB&J sandwich! Vegan and healthy-ish!

• Author: tworaspberries
• Yield: 6-7 1x
• Method: freezer

Ingredients

Scale 1x2x3x

½ cup peanut butter (I used PB&Co. white chocolate)

1 TBSP coconut oil

1 TBSP pure maple syrup

1 tsp vanilla 

pinch of sea salt

6-7 teaspoon strawberry chia jam

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Instructions

First make the Strawberry Chia Jam

1. 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.
2. Line a muffin pan with cupcake/muffins liners and 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.
3. 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

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.

Keywords: dessert, treat, peanut butter, pb, jelly, jam, strawberry, chia, healthy, vegan, easy