Peanut Butter and Jelly Cups
Ingredients
Peanut butter layer
- 250g @pipandnut Smooth Peanut Butter
- 60ml @naturya Coconut Oil, melted
Strawberry jam
- 160g frozen strawberries
- 1 tbsp @sweetfreedomuk Liquid Syrup (sub for maple syrup)
- 1/2 tbsp @naturya Chia Seeds
- 1/2 tbsp lemon juice
Preparation
Heat the strawberries in a pan on a low heat until they turn soft. Mash until smooth. Add in the syrup and chia seeds and cook for a further 10 minutes.
Turn off the heat and add in the lemon juice. Allow to cool completely.
Line a muffin tray with ten cupcake liners.
Mix the peanut butter and coconut oil until completely combined.
Divide the mixture into two bowls, placing one third of the mixture in one and the remaining in another.
Take the mixture that had one third in it and divide it equally between the 10 cupcake liners ensuring the mixture reaches the edges of the liners. Freeze for 10-15 minutes to set.
Remove from the freezer and spoon in 1/2 a tablespoon of jam into the centre of each liner. Try to ensure it’s in the centre and not right to the edge. Flatten it a little so it’s not too high.
Pour in the remaining peanut butter mixture dividing equally between the 10 cups ensuring the mixture goes right to the edges of the cupcake liners. Freeze for 30 minutes to set.
Remove from the freezer and gently remove the cupcake liners. Store in the fridge for up to a week.
