Tasty, healthy recipes for everyday.
Peanut Butter & Jelly Cups
Time: 30 minutes | Serves: 6
• 100g of melted chocolate
• 12 tsp coconut oil- optional to help melt
• 50g of runny Peanut butter
• 1/8-1/4 cup coconut milk (I used canned)
RASPBERRY CHIA JAM
• 1 punnet of fresh raspberries
• 1 tbs chia seeds
• 1 tbs of maple syrup
Melt the chocolate in 15-second increments in the microwave, or stove top.
Using half of the chocolate mix, place a heaped tbs or so into each of your cupcake cases. using the back of a spoon push the chocolate up the sides of your cupcake cases. Place in the fridge.
Mix Peanut butter and coconut milk together, then Distribute the mix evenly into the cups. Return to the fridge.
RASPBERRY CHIA JAM:
Using a fork mash your raspberries until puréed, add in the maple syrup & chia seeds. Mix and then let sit for a few minutes to thicken. Place the mix evenly over Pb and then top with remaining chocolate.
Place back in the fridge to set.