Happy Friday! Another week goes by in quarantine and my chocolate cravings are still at an all time high. Anyone else?

I was thinking of my homemade peanut butter cups last week as a solution to curb my chocolate cravings in a healthy-ish way, when I remembered I had some raspberry jam left in the fridge. So I decided to take my PB cups to whole other level and make peanut butter and jelly cups! These cups are like an explosion of flavour in your mouth! Worth every bite!

MORE ABOUT THIS RECIPE

This recipe is as simple as it gets! It only requires 5 ingredients, 8 muffin liners, a microwave and a freezer. You can also easily tweak the recipe with what you have at home. Let’s go over each ingredient and the substitutions you could make:

Dark chocolate: a good quality dark chocolate that contains at least 70% cocoa contains less sugar than other chocolates, is rich in nutrients such as fiber, iron and magnesium, and is a source of antioxidants. For all these reasons, I prefer to use dark chocolate in healthier treats. I usually stick to 70% cocoa though because at higher percentages I find the chocolate too bitter and it makes me sneeze (fun fact – you might think it’s weird but it’s actually genetic and if you are curious to know why I sneeze when I eat chocolate or look at the sun google “Autosomal dominant compelling helio-opthalmic outburst syndrome”. Nerd moment here 👩🏼‍🔬 – let’s get back to the food!). If you don’t have dark chocolate at home or don’t like it, feel free to use semi-sweet or milk chocolate.
Coconut oil: the coconut oil here helps thin out the chocolate so it’s easier to work with, but more importantly it makes the chocolate harden faster. If you don’t have coconut oil at home, you could just skip the oil completely.
Peanut butter: I made the switch to natural peanut butter two years ago and never looked back. It tastes so much better than regular peanut butter and is a lot healthier. I’d highly recommend using natural PB here but if you only have regular peanut butter, it will work fine too.
Maple syrup: because I use natural peanut butter that isn’t sweetened, I like to add a bit of maple syrup to it. The maple syrup also makes it less runny and thus, less messy when eating the PB & J cup! If you don’t have maple syrup, you could substitute for honey. And if you are using regular peanut butter that’s already sweetened, I’d skip the maple syrup all together.
Raspberry jam: I chose raspberry jam because it is my favourite (well along side strawberry jam). However you could use any flavour you want! Personally, my favourite jams are the Bonne Maman ones – perfect consistency and strong flavours (not sponsored – I genuinely love the brand).

A FEW TIPS FOR MAKING THESE PEANUT BUTTER & JELLY CUPS

I’d highly recommend using silicone molds, it will make your life so much easier when you need to remove the cups from the molds. I used both paper liners and silicone molds, and the paper pulled the chocolate on the sides of the cup exposing the peanut butter and the jam, and everything got messy real fast…

If you have time, I’d suggest placing your empty molds in the freezer for a bit to help the chocolate set on the sides a little easier when you are spreading it with a spoon.

HOW TO STORE THESE PEANUT BUTTER & JELLY CUPS

I like to store the cups in an airtight container in the freezer, where they can be stored for several months. When you’d like to eat one, just leave the PB & J cup on the counter for 2-3 minutes for it to warm up a little (trust me, be a little patient, you don’t want to bite into a rock!)

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If you make these PB & J cups, leave a comment below or share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above and below!