The Best Chocolate Peanut Butter & Jam Cups (Gluten Free, Vegan)

Prep: 70 minutesCook: 0 minutesTotal: 70 minutes
Yield: 6 - 8Categories: Desserts, Snacks
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These peanut butter and jam cups are absolutely incredible if I say so myself! Peanut butter cups were my absolute favourite chocolate bar, (do they count as bars?), before I ditched dairy so it was only a matter of time before I created a dairy free version to enjoy at home.

Following the success of my Chocolate Peanut Butter Cup recipe I decided to write up a version that includes jam as it really does just take these cups to the next level. You can use shop bought jam for ease or try my quick and easy Chia Seed Jam recipe so everything is completely homemade. I have made a few different versions of these using different types of chocolate and different flavoured jams, my favourite combinations are strawberry jam with white chocolate and raspberry jam with dark chocolate.

I’ve made these before using just peanut butter in the middle and, although it works well, you don’t get that sweet and creamy peanut butter centre that makes shop bought versions so spectacular. Mixing the icing sugar, (or powdered sugar depending on where you’re from), in with the peanut butter makes these so delicious and I honestly think they are just as good as the real thing! Make sure you use a sieve when adding the icing sugar or you’ll end up with lumps of icing sugar dotted throughout the centre.

These peanut butter and jam cups are so easy to make and require just three ingredients making them an easy treat to whip up when you’re stuck for time or don’t have many ingredients in! The ‘prep time’ states that these will take 70 minutes as this includes the time needed for the peanut butter cups to set.

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Ingredients

metric
imperial
  • 200g 1 cup + 2 tbsp dairy free chocolate
  • 120g 3/4 cup + 1 tbsp icing sugar
  • 4 tbsp peanut butter
  • 4 tsp jam

Method

  1. Melt the chocolate in a bowl over a saucepan full of boiling water
  2. Place the peanut butter into a large mixing bowl and sieve in the icing sugar
  3. Mix the two until well combined and a creamy, sticky dough has formed
  4. Scoop out chunks of the peanut butter mixture and, using your hands, roll them into evenly sized balls. you can usually get up to eight good size balls of dough from this recipe
  5. Set muffin cases out in a muffin tray and spoon 3/4 tbsp of melted chocolate into the bottom of each one
  6. Take one of the peanut butter balls and flatten slightly into a disc before placing on top of the chocolate. Repeat this process until all of the peanut butter discs have been used
  7. Add half a teaspoon of jam to the top of the peanut butter disc and used the spoon to flatten it and spread it across the top
  8. Evenly distribute the remaining chocolate over the top of the peanut butter discs
  9. Place in the fridge to set for a minimum of one hour

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