Luke and I made these PB&J cups the other night for some friends and it was amazing! So easy and delish! AND they're vegan and gluten-free! Waaa Hooo!!! Recipe adapted from Annett Velsburg, saw a pic on insta and we had to try it!
Room in your freezer for muffin mold
200g dark chocolate chips, finely chopped
3 tbsp smooth, natural peanut butter
2 tbsp maple syrup
3 tbsp coconut milk
pinch of salt
1 tbsp chia seeds
squeeze of lemon juice
Mash the raspberries with a fork (if using frozen put into a small sauce pan on low- medium heat), add a teaspoon of maple syrup, a small squeeze of lemon juice and the chia seeds to a bowl. Mix through and let stand for half and hour.
Melt half of the chocolate in a bain marie, making sure you don’t overheat and burn the chocolate. Put muffin liners into your muffin mold. Place a tablespoon of the melted chocolate into each liner and push it up the sides with a small teaspoon, pastry brush, knife or Luke just lifted the liner out and shook the liner until the chocolate evenly coated the sides. Try to get the sides super even. It's good it the chocolate is about half way up the side of the liner. Place the mold in the freezer for 10 minutes.
To make the peanut butter filling, mix together the peanut butter, coconut milk, maple syrup and pinch of salt. The mixture should be slightly runny – add more coconut milk if necessary. Taste and adjust if you want sweeter or saltier!
Take the chocolate shells out of the freezer and then fill each of them with a tablespoon of peanut butter mixture and then the raspberry chia jam on top, spreading each layer nicely out leaving a little space between the PB&J and the liner. You'll need the chocolate to seep in between to seal the cup. Melt the rest of the chocolate and spoon over so that the insides are covered. Place into the freezer for 15 minutes.
Whhhaaaa Bam! DELISHNESS! Keep it in your fridge and snack on accordingly!
Side note: the cups in my image at the top are the inspo for my color palette for our Indy country home. Lot of indigo and white with pops of orange and yellow. I love the pallete used in these images above!