Peanut Butter and Jelly Cups
These vegan Peanut Butter and Jelly Cups are super easy, no bake, naturally sweetened and the perfect treat.
Servings: 6
Calories: 178kcal
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
