Peanut Butter Jelly Cups

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Buttercups v1577187261
  • recipes_preptime 90 Minutes
    Prep Time
  • 30 Minutes
    Chill Time
  • recipes_serves 8

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  • 225g 72% Ombar Chocolate
  • 5 tbsp (70g) coconut oil, melted (for the chocolate mixture)
  • 125g natural smooth peanut butter
  • 3 tbsp (42g) coconut oil, melted (for the peanut butter mixture)
  • 8 tsp vegan raspberry jam


  • 1.

    Prepare 8 silicone muffin cups or paper cupcakes liners.

  • 2.

    Chop the chocolate and place into a heatproof bowl, add the 70g of coconut oil.

  • 3.

    Set the bowl over a saucepan with simmering water. Melt the chocolate completely, turn the heat off, leave the bowl on the pot to keep the chocolate warm and melted.

  • 4.

    In a separate bowl mix together peanut butter with the remaining coconut oil.

  • 5.

    Fill each muffin cup with 1-2 tablespoons of melted chocolate and place in the freezer for 15 minutes, until set. Pour 1-2 teaspoons of the peanut butter mixture to each cup and place in the freezer for another 15 minutes. Then, place a teaspoon of jam in each and place back in the freezer. Finally, pour another portion of melted chocolate on the top of the jam layer.

  • 6.

    Place in the fridge until set.