Posted on August 29 2016
Peanut Butter & Jelly Cups
Chef Miami | Peanut Butter & Jelly Cups
- 1 1/2 cups eatmeguiltfree Peanut Butter Powder
- 1/4 cup water (you can add more)
- 1/2 cup Raspberry Jelly (chefmiami)
- 2 bars dark chocolate
- 1/8 tsp coconut oil
Place paper baking cups in 3 regular-size cupcake cups.
Melt dark chocolate in the microwave with coconut oil for a minute.
In a small bowl mix peanut butter powder and water until you get peanut butter texture.
Once the chocolate is melted, pour 1 tbsp into the baking cups, make sure to spread the chocolate on the sides. Freeze for one hour.
Take from the freezer and pour 1 tbsp of peanut butter on top of the frozen chocolate.
Place 1 tbsp raspberry jelly on top of the peanut butter and freeze 30 minutes.
Pour remaining melted chocolate on top of raspberry jelly. Freeze for one hour.