These healthy Dark Chocolate “PB&J” Cups are refined sugar-free, gluten-free, dairy-free, vegan, keto and paleo friendly. This recipe makes 12-14 deliciously simple, seriously indulgent, creamy, dreamy, salty, sweet dark chocolate peanut butter & jelly butter cups. They will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months! ENJOY!Print
1/2 cup Power Fuel NuttZo
1/2 cup of good quality dark chocolate
2 Tablespoons of 100% real fruit strawberry jam (or your fave kind – homemade or store bought)
Flaky sea salt
Optional add-in – 1-2 scoops of collagen – for protein and gut healing goodness – vegan friends omit
Optional for serving: Freeze dried strawberries, crumbled into pretty pink, strawberry-scented dust.
Melt chocolate by your preferred method. Place chocolate in a small bowl over a pot of simmering water.
Use a teaspoon to drizzle some melted chocolate into a chocolate mold (or can use mini paper or silicone cupcake/muffin cases if you prefer) and spread to coat evenly. Don’t use all your chocolate, remember you want to save about 1/4 of it to spread on top once our chocolate cups are filled.
Place your chocolate cups in the fridge or freezer for 5-10 mins to set.
Remove your chocolate cups from the fridge or freezer, fill each chocolate cup with a spoonful of nut butter then use the back of your spoon carefully smooth out the top. You can either add the jam/jelly right away or pop them into the freezer for 5 mins to firm up, then add you’re jammy filling – totally up to you, either way, works.
Once all your cups are filled, top with a little extra chocolate, smooth it all the way to the edges so the filling is completely covered then sprinkle with salt and place them back into the fridge (or freezer) to set.