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

Prep: 70 minutesCook: 0 minutesTotal: 70 minutes
Yield: 6Categories: Desserts, Snacks
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These quick no bake desserts really are so delicious and are perfect for anyone who loves peanut butter and jam together! Personally I think this really is an elite combination, especially when you add white chocolate into the mix, that results in an incredibly indulgent melt in your mouth dessert.

These can be a little bit fiddly to make when you fold the peanut butter disc up around the jam so make sure you mentally prepare for them to look a little bit lumpy. I promise once they have been coated in white chocolate and topped with freeze dried raspberries nobody will notice though! I have also made these coated in dark chocolate and, if I’m completely honest, think they might have been my personal favourite so definitely try both versions and see what you think.

It will help to use a firm peanut butter rather than one that is runnier in consistency when making these as this will allow them to set faster. I usually split this mixture into six, however, if you wanted to make more smaller treats or less larger ones you could but make sure you remember to amend the amount of jam used.

I have noted the preparation time to be 70 minutes which may seem excessive but please do keep in mind that this includes the time required for the peanut butter and jam bombs to set. If you like these, you may also like my version using chocolate which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

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imperial
  • 100g 1/2 cup dairy free white chocolate
  • 4 tbsp peanut butter
  • 1 tbsp maple syrup
  • 3 tsp raspberry jam
  • 1 tsp coconut oil (melted)
  • 1 handful freeze dried raspberry pieces

Method

  1. In a large mixing bowl combine the peanut butter, coconut oil and maple syrup until a sticky mixture forms
  2. Roll the mixture into six evenly sized balls, (the mixture will be very sticky so this will be a challenge), and place in the fridge to firm up for thirty minutes
  3. Remove from the fridge and press each of the balls into a disc shape
  4. Spoon half a teaspoon of raspberry jam into the centre of each disc before folding the edges up around the jam to form a ball. Do not worry if they're not perfect just focus on encasing the jam in the centre
  5. Pop the balls into the freezer for thirty minutes to set
  6. Melt the white chocolate using a Bain- Marie and completely coat each of the peanut butter balls in a generous layer
  7. Top each of the balls with a sprinkling of freeze dried raspberry pieces before placing back into the freezer to set for another thirty minutes

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