Peanut Butter Jelly Cups
Ingredients
- 2 oz vegan chocolate (4 squares from a baking bar)
- 4 tsp almond, peanut, or other nut butter
- 4 raspberries, fresh or thawed from frozen
Optional
- 1 tsp coconut oil
Preparation
Melt the chocolate in the microwave in 30-second increments, careful not to burn it. If not runny enough, add 1 teaspoon of coconut oil to thin.
Using 4 silicone muffin cavities or liners, add 1 teaspoon of chocolate into each and jiggle to cover the bottom. Freeze for a few minutes to set.
Meanwhile, mash the raspberries.
Add 1 teaspoon of nut butter and 1 teaspoon of raspberry mash into each cavity, then pour on 2 teaspoons of chocolate. Freeze again for a few minutes, then enjoy.
Tips
Keep them frozen to enjoy whenever you like.
