Mini Dark Chocolate PB&J Cups
Serves 830 mins prep10 mins cook
Not the prettiest but was craving chocolate + peanut butter last night and honestly, anything to do with pb&j is soooo good to me! 🤤 To make these I decided to make a super easy & quick mixed berry chia seed jam (as seen on my highlights) and it turned out so well! Since there is no sugar added, it’s definitely on the tart side of jam but it paired so well with the sweet chocolate and peanut butter!
0 servings
What you need
Instructions
First, prepare the Mixed Berry Chia Seed Jam: Simmer frozen mixed berries and 1 teaspoon of water in a small saucepan for about 5-7 minutes. Mash the berries with a fork or potato masher. Add the chia seeds and let simmer for a couple more minutes. Let the jam cool, then add it to a jar and refrigerate. Next, prepare the PB&J Cups: Melt your dark chocolate. In a separate bowl, mix the peanut butter with about 1 teaspoon of water; this step will help the peanut butter become stiffer (you can skip this if you prefer a runnier peanut butter filling). Add about 1 teaspoon of melted dark chocolate to the bottom of a cupcake holder, adding more if you like a thicker bottom. Tilt the cupcake holder so the edges are coated in chocolate. Scoop some peanut butter, roll it into a ball, flatten it out, and place it on top of the chocolate layer. Scoop about 1/4 teaspoon of the prepared jam and place it on top of the peanut butter. Add more melted dark chocolate on top, ensuring it covers the peanut butter and jam, and coats the sides of the cupcake holder. Place the cups in the freezer until they reach your desired consistency. Enjoy!View original recipe