There are so many versions of Reese’s cups, so it’s almost impossible to come up with something new and different. However, fret not, it’s time to meet my new peanut butter and jelly cup recipe made with dark chocolate, peanut butter and jam!Yes, that’s right, you only need 3 ingredients to make these easy homemade, chocolate peanut butter and jelly cups which may be the perfect Halloween treat. As fun as they are to make, they are even more fun to eat!You can use any nut butter, but I like crunchy peanut and a slightly sweet and sour jam. Just to keep it a little bit healthier by using low sugar jams and nut butters with no oil or sugar added.Dark chocolate is a great alternative to raw chocolate, just watch out for the added ingredients. I like Plamil no added sugar. I get mine from here.Can we just stop for a second and admire these beautiful coconut bowls? These coconut shell bowls are hand made from real coconuts reclaimed after being discarded as waste. Each coconut is cut, sanded and cleaned before being finished with an organic coconut oil polish. Absolutely nothing artificial is used during the process from coconut to coconut bowl. I am in love with these! Each bowl is unique with it’s own shape, size, colour and markings. Every coconut bowl is one in a billion, just like you. You can find out more in here.
Here’s the peanut butter and jelly cup recipe
- Crunchy peanut butter, nothing added
- Favourite jam (with no seeds preferably)
- 100g raw or dark chocolate
- 1 tbsp coconut oil
- Line a standard 6-cup muffin tin with cupcake or fairy cake cases and set aside.
- Add chocolate and coconut oil in a microwave-safe bowl and place in the microwave for 30 seconds. Stir and heat again for about 20 seconds or until the chocolate is softened, melted and smooth.
- Add 2 tsp of melted chocolate into each muffin case, and set the melted chocolate aside.
- Place the muffin pan in the freezer for 10 minutes to harden up the chocolate a little.
- Gently add 1 heaped tsp of peanut butter and 1 heaped tsp of jam. Repeat for each cup.
- Warm the chocolate up gently again and divide equally between all muffin cases. Make sure you gently spread the chocolate to get a nice even top.
- Place muffin pan back into the freezer for 15-20 minutes.
- Remove from the freezer and allow to thaw for 10 minutes. Peel off cupcake liner and enjoy!