Peanut Butter & Jelly Cups
Made with Let's Do Organic Coconut Flour and Native Forest Organic Coconut Oil by @veggieworldrecipes
If there's anything even better than peanut butter cups, it's peanut butter & jelly cups!
These taste so creamy, rich, and make the most perfect combination of sweet & salty.
The coconut oil and coconut flour in this recipe give the cups just the slightest hint of coconut and add healthy fats, protein, and fiber.
This recipe is vegan, gluten-free and refined sugar free! You can sub out peanut butter for your favorite nut butter too!
Peanut Butter & Jelly Cups
Ingredients:- 1 cup natural peanut butter
- 1/2 cup Let's Do Organic Coconut Flour
- 1/4 cup Native Forest Organic Coconut Oil
- 2 tbsp maple syrup
- dash of salt
- raspberry jam (or other jam of choice)
- Measure out the coconut oil and melt it in the microwave before adding it to the bowl with the rest of the ingredients.
- In a large bowl, combine the peanut butter, coconut flour, melted coconut oil, maple syrup, and salt. Mix them well.
- Grab a muffin pan and line it with muffin liners.
- Use half of the peanut butter mixture to add about 1 tbsp of the peanut butter mixture into each muffin cup. I made about 10 cups.
- Place the muffin pan in the freezer for about ten minutes. This gives the coconut oil enough time to harden so that you can add the layer of jam.
- Once the bottom layer of the cups has frozen, take the raspberry jam and add a spoonful into each cup.
- Top each cup with the remaining peanut butter.
- Place the cups back in the freezer for another ten minutes until they are frozen. Then you can dig in!
- We recommend keeping these in an airtight container in the freezer or fridge. Do not leave these at room temperature unless you're going to eat them asap!
- They last in the fridge for about a week and in the freezer for a pretty long time (at least a few weeks), so they are ready if you need a quick snack to enjoy!
