Almond/Peanut Butter Jelly Cups

Name: Almond/Peanut Butter Jelly Cups
Cuisine: European
Ingredients: This makes 5 regular muffin tin sized or 10 small ones.; 60gr frozen berries, I used raspberries (or more and use the rest as jam); 1 tablespoon chiaseeds; 150gr dark chocolate (I used 70% dark sea salt from Lindt); 2-3 tablespoon almond butter; Dash of maple syrup; Tiny bit of vanilla extract (optional); Make the jam by simply heating frozen berries in pan, add chia seeds and a dash of water if needed (if berries are dry). Stir and break berries down until it becomes jam like. The chia gives it the gewy texture.

7 steps

Original recipe by @nathaliegleitman on insta This makes 5 regular muffin tin sized or 10 small ones.

Updated at: Thu, 17 Aug 2023 07:32:52 GMT

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Ingredients

0 servings

5muffin

regular, tin sized or 10 small ones

60 grfrozen berries

I used raspberries, or more and use the rest as jam

1 tablespoonchiaseeds

150 grdark chocolate

I used 70% dark sea salt from

2 tablespoonalmond butter

Make the heating, in pan, Stir and break berries down until it becomes jam like the gewy texture

chia seeds

water

if needed, if berries are dry

Instructions

Step 1

Make the jam by simply heating frozen berries in pan, add chia seeds and a dash of water if needed (if berries are dry). Stir and break berries down until it becomes jam like. The chia gives it the gewy texture.

Step 2

Melt chocolate in Wasserbad.

Step 3

Put 1 tablespoon of chocolate (or less) on bottom of your muffin tins

Step 4

Transfer to freezer until set.

Step 5

Almond butter: put 2 tablespoons into a bowl, add dash of maple syrup and vanilla.

Step 6

Once chocolate is set and dry, add almond butter and jam on top of each chocolate base. Add another layer of chocolate on top.

Step 7

Back to the freezer and voila