Peanut Butter and Jelly Cups

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Incredibly tasty and easy to put together. They are paleo and refined sugar-free. Makes a fun and healthy treat.

Prep Time10

Cook Time5

Total Time15

Course: Dessert

Cuisine: American

Servings: servings

Author: Rena

Gently melt the chocolate chips in a double boiler or in a microwave safe bowl in 15-second increments as to not burn the chocolate.
Place six mini cupcake liners onto a baking sheet.
Drop roughly one tablespoon of chocolate into the center of each liner.
Then drop roughly one teaspoon of almond butter and one teaspoon of jam into the center of the chocolate.
Cover with remaining chocolate and freeze for 1 hour before serving.

If completely frozen, let defrost for 15 minutes at room temperature before serving

For a vegan option, use dairy-free dark chocolate chips.
For Paleo-friendly use almond butter instead of peanut butter.
If melting the chocolate in the microwave, melt it in 15-second increments, to avoid burning the chocolate.
I used dark chocolate chips, but you can use milk chocolate if you prefer.
For the jelly, use any of your favorite sugar-free jelly flavors.
If the peanut butter cups are completely frozen, let defrost for 15 minutes at room temperature before serving.
Sprinkle a bit of sea salt on the top of each peanut butter jelly cups, it balances out the sweetness perfectly, especially if your peanut butter is unsalted.