PEANUT BUTTER CUPS
REFINED SUGAR FREE DAIRY FREE
What tasty little morsels these are! So quick and easy to make, and they are bound to satisfy those who are peanut butter fanatics such as yours truley!
This recipe made about 18 mini cups, so if you wanted to make some in a normal sized muffin tray I would say it would make 8-9.
Keep these in the freezer and defrost about 15 minutes before you want to eat them.
PEANUT BUTTER LAYERS
- 2/3c peanut butter, - I used smooth but I'm sure crunchy would work too
- 1/2c coconut oil, melted
- 2Tbsp maple syrup (or honey)
RASPBERRY CHIA JAM
- 1c frozen raspberries
- 3Tbsp water
- 1Tbsp maple syrup (or honey)
- 1Tbsp chia seeds
1. Line whatever size muffin trays you are using with cupcake papers. If you are using a silicone tray you probably won't need any papers.
2. Make the raspberry jam first, as you can leave it to set in the fridge while you make the peanut butter mixture.
3. Place raspberries, water and maple syrup in a small pot and bring to a light simmer for 5 minutes. Stir the mixture to ensure it doesn't stick, and to help break up the berries.
4. Take the pot off the heat and stir in the chia seeds. Pour this all into a small bowl and place in the fridge to set - the mixture will thicken as it cools.
5. To make the peanut butter mixture, just combine the peanut butter, coconut oil and maple syrup until the mixture is smooth.
6. Spoon the peanut butter mixture into approximately 2/3 of each cup. Place trays in the freezer for at least 15 minutes.
7. Remove tray from freezer and place a dollop of the raspberry jam in the middle of each cup. Make sure there is a ring of peanut butter around the outside of each dollop so that when you spoon another layer of peanut butter mixture on top it will seal around the side.
8. Spoon the last layer of peanut butter mixture on top of each cup, so that the jam is covered.
9. Place tray back in the freezer until set - about 15 minutes.
10. Store in an airtight container in the fridge.