Chocolate Peanut Butter & Jelly Cups

These cups combine two of the best flavor combos of all time- peanut butter + chocolate and peanut butter + jelly! Whether you’re looking for an afternoon pick-me-up, or an after dinner dessert, these easy to make cups will hit the spot anytime!

Preparation time: 30 mins
Serving size: 6

Ingredients

For the chocolate cup:

• 2/3 cup coconut oil (refined for no coconut taste, unrefined will have a slight coconut flavor)
• 1/3 cup almond butter
• 3/4 cup cacao powder
• 1/3 cup VitaFiber syrup

For the Peanut Butter & Jelly Filling:

• 1/3 cup drippy peanut butter
• 3T peanut powder
• Dash of sea salt (as long as your peanut butter is unsalted)
• 3-4T raspberry or strawberry jam

For the topping:

• 1/3 cup goji berries or dried strawberries
• 1/3 cup peanuts
• Flakey sea salt, optional

Directions

1. Melt the coconut oil and almond butter together until smooth. Stir in the cacao powder and VitaFiber until the mixture is evenly combined.
2. Line 6 muffin tins with cupcake papers. Evenly divide about 2/3 of the chocolate mixture amongst the 6 cups, swirling the pan around to work the chocolate mixture up the sides. Place in the freezer for 5-10 minutes to harden.
3. Meanwhile, stir together the peanut butter, peanut powder, and season with salt to taste. (If you prefer sweeter, you could also add another 1T of VitaFiber syrup to the peanut mixture).
4. Once the chocolate shells are solidified, evenly divide the peanut mixture in to the center of the chocolate cups, leaving a little bit of space around the edges. Spread approx. 1 ½ tsp of jam over top the peanut butter layer of each cup.
5. Whisk the melted chocolate mixture again, and then evenly distribute over the top of each cup, fully covering the peanut butter and jelly layer.
6. Immediately sprinkle 2 tsps each of berries + peanuts on top of each chocolate cup. Sprinkle with extra sea salt, if desired.  Place in the fridge or the freezer to harden.  If you plan to eat within 2-3 days, the cups can stay in the fridge, otherwise, store in the freezer until ready to eat!
7. When ready to serve, remove paper cups, so the chocolate is fully exposed. Allow to sit out at room temperate 5-15 minutes before biting in to each cup if stored in the freezer, if the cups are stored in the fridge, they will be ready to eat immediately. Enjoy!