Peanut Butter and Jelly Cups
Ingredients
- 1 cup natural creamy peanut butter
- 1/2 cup coconut flour
- 1/4 cup coconut oil
- 2 tbsp maple syrup
- pinch of salt
- raspberry jam (or other jam of choice)
Preparation
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 and mix them well.
Grab a muffin pan and line it with muffin liners.
Use half of the peanut butter mixture to add about 1 tablespoon into each muffin cup to make about 10 cups.
Place the muffin pan in the freezer for about ten minutes to harden the coconut oil.
Once the bottom layer has frozen, add a spoonful of raspberry jam to each cup.
Top each cup with the remaining peanut butter mixture.
Place the cups back in the freezer for another ten minutes until they are frozen, then serve.
Storage tips
Store in an airtight container in the freezer or fridge.
Do not leave at room temperature unless eating immediately.
They last up to a week in the fridge or several weeks in the freezer for quick snacking.
