MISSDISH | Danijela Unkovich’s Peanut Butter Jelly Cups Recipe

Author: Danijela Unkovich
04.26 / MISSDISH

These are a healthier take on the classic peanut butter cup chocolates, but with an interesting spin - they’re peanut butter jelly flavoured! The peanut butter shell is a simple combination of peanut butter, coconut oil, and a little sweetener, and the jelly filling is an all-too-easy-to-whip-up raspberry chia jam. These make a lovely afternoon pick-me-up or an after-dinner sweet treat - the peanut butter and coconut oil combination make these quite decadent and rich, so one will perfectly satisfy any sweet tooth cravings.


What You Need:
1 cup fresh or frozen raspberries (you can substitute for any berries you'd like - try strawberries, blackberries, blueberries, etc.)
1 tablespoon of pure maple syrup/honey
3 tablespoons of water
1 heaped tablespoon of chia seeds

Peanut butter cups
2/3 cup smooth peanut butter
1/2 cup melted coconut oil
2 tablespoon of maple syrup

What To Do:
To make the jelly:
1. Add raspberries, maple syrup and water to a small saucepan. Stir continuously over a low heat until the mixture starts to gently bubble.

2.  Take off the heat and gently mash the mixture together with a potato masher.

3. Add in the chia seeds and stir well. Leave for a few minutes as the jam begins to "set" (or rather the chia seeds begin to swell up and form a thick mixture).

4. Place jam in a small bowl in the fridge to cool – it will continue to thicken as it sits.

*FYI – you can enjoy this as a jam – try spreading it on toast, yum!

To prepare/assemble the peanut butter cups:missdish-danijela-unkovichs-peanut-butter-jelly-cups-recipe-03

1. Line a baking tray with mini/normal-sized muffin cups (around 6 regular or 10-12 minis).

2. Mix together all ingredients for the peanut butter cup until smooth. Spoon around half the mixture evenly between the muffin cups, aiming to fill each case 1/3 of the way up. Place the tray in the freezer for 10-15 minutes to harden.

3. Spoon a bit of jelly onto the top of each of the peanut butter case, leaving a ring of peanut butter around the outside. Try to evenly flatten the top using the back of a teaspoon.

4. Divide and spoon the rest of the peanut butter mixture on top of the jam, until the jam is completely covered.

5. Place the tray in the freezer for 15 minutes or until hard. Enjoy!

- These need to be kept in the freezer as peanut butter and coconut oil will soften at room temperature and turn into a pile of gloop. When you want to eat them remove from freezer and let them sit for five minutes or so to soften slightly.

- I think these are best with a decent amount of jelly to peanut butter ratio, or a thinner peanut butter shell to help balance the rich pb x coconut oil combination - so don’t be shy with the jelly, the more the merrier!

For more of Danijela Unkovich‘s recipes head over to healthyalways.co.nz.

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