PB&J Chocolate Cups

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A few years back, we shared a delightful treat featuring cashew butter, and it was a big hit! Now, we’re back with an updated version that includes everyone’s favorite: peanut butter! 🥜 These PB & J Chocolate Cups are super easy to make – just pop them in the freezer, and you’ve got a quick dessert or snack on hand. Plus, they’re dairy-free if you opt for dark chocolate. If you’re not a fan of chia seeds, no worries – regular jam works just as well!

Here’s the recipe for your sweet cravings:

PB&J Chocolate Cups

Course Dessert


  • 8 oz dark chocolate
  • 1 tbsp coconut oil
  • 1 cup creamy peanut butter
  • 2 cups fresh raspberries
  • 2-3 tbsp chia seeds
  • 1-2 tbsp honey
  • Optional: flaky salt


  • In a small bowl, mash the raspberries with a fork. Mix in chia seeds and honey, then set aside to thicken while you prepare the chocolate shells.
  • In a bowl, microwave the chocolate and coconut oil in 30-second intervals, stirring between each, until fully melted.
  • Line a mini muffin tin with paper liners. Pour 1-2 tsp melted chocolate into each liner, using a spoon to coat the sides evenly.
  • Place the tin in the freezer for 5-10 mins until the chocolate sets.
  • Fill the chocolate cups with peanut butter and the raspberry-chia jam, then seal them with more chocolate on top. If you like, sprinkle flaky salt on the top. Return to the freezer (or fridge) until set.
  • Feel free to get creative with your favorite nut butter or jam combinations! And if you decide to make these, don’t forget to tag us – who’s ready for a delicious treat? 🙋🏻‍♀️

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