Peanut Butter and Jelly Cups
Yield: 12 chocolate cups
Active Time: 15 minutes
Total Time: 50 minutes
½ cup NuttZo Organic Smooth Peanut Pro
¼ cup superfine almond flour
10 ounces dark chocolate chips
½ teaspoon coconut oil
¼ cup Crofter’s Organic Strawberry Fruit Spread
1 to 2 teaspoons flaky sea salt
12 mini parchment liners
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.