Peanut Butter & Jelly Cups

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These Peanut Butter & Jelly Cups will transport you back in time to relive that childhood nostalgia. Peanut Butter and Jelly (or strawberry and chia jam in this case) are a match made in heaven. These fudgy cups are made with only six ingredients that you probably already have in your pantry. The hardest part of this recipe is waiting for them to freeze. Perfect for the kids and adults!
Enjoy x


15 mins


5 mins

Total time:

20 mins




1/2 cup peanut butter (can use almond butter)
1/4 cup coconut oil, melted
1 tablespoons maple syrup
1/2 cup frozen strawberries or raspberries (can use fresh)
2 tablespoons chia seeds


Line 8 muffin trays with muffin cups or baking paper. Alternatively,  you can use mini silicone molds which is what I used. 
In a medium bowl, mix the peanut butter, coconut oil,  and maple. Mix until the ingredients are smooth. 
Using a tablespoon, scoop 1 tablespoon of the mixture into each of the muffin cups. Place into the freezer. 
In a saucepan, add strawberries and a splash of water. Simmer on medium-low heat. Once soft enough, mash with fork, turn off heat, and add in chia seeds. Place strawberry mixture in fridge for 10 minutes.
After chilled, place one teaspoon of strawberry mixture into the centre of the frozen peanut butter cups. Add another tablespoon of peanut butter onto top of strawberry mixture, sprinkle with salt and place into the freezer. Let freeze at least one hour before serving.

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