PB&J Chocolate Cups
Posted on August 16, 2025
PB&J Chocolate Cups
- 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? 🙋🏻♀️
