Obsessed with peanut butter? Then this treat is for you! We take chocolate peanut butter cups to the next level by swirling in strawberry jam—PB’s classic sandwich companion—and the result is a portable, lick-your-fingers clean dessert both kids and adults will love. There’s a short (and sweet) list of ingredients inside, and we’re betting you already have some of them in your pantry.
Peanut Butter and Jelly Cups
Yield: 12 chocolate cups
Active Time: 15 minutes
Total Time: 50 minutes
Stir the NuttZo butter and almond flour in a small bowl until well blended.
Add chocolate chips and coconut oil to a double boiler; stir until chocolate is melted.
Line a 12-count mini muffin tin with liners. Scoop 1 teaspoon of melted chocolate into each liner, then use a clean, food-safe paintbrush to evenly coat the sides. Place in refrigerator and let set for 5 minutes. Add 1/2 teaspoon of nut butter to each cup; then add 1/2 teaspoon of jam on top. Once all 12 liners are filled, cover each cup with 1 teaspoon of melted chocolate. Tap the tin gently to help level it before placing in refrigerator; set for at least 30 minutes. Sprinkle with flaky salt before serving.
Nicole Gulotta is the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry. She also drinks a lot of tea, and is quite the connoisseur! Say hi on Twitter or Instagram @nicolegulotta.
Nicole Gulotta is the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry. She also drinks a lot of tea, and is quite the connois Read More
