Peanut Butter and Jelly Cups!

Making treats is one of my favourite pastimes. I have to say, I relax in the kitchen and enjoy creating. When I have to cook - it's not so much fun!

These little treats were made from left over chia jam, and I adore peanut butter, perfect combination. You can use almond or another of your favourite nut butters if peanuts aren't your thing. These are a lot lower in sugar than a traditional peanut butter and jelly combination, and almost 'good' for you!


Chocolate Layer

  • 100g Cacao butter
  • 30g Maple Syrup
  • 35g Raw cacao

Peanut Butter Layer

  • 150g peanut butter (or other nut butter) - Aim for one without the added salt and sugar. Mayvers ,or one ground at the health food store are a great option.
  • 4 medjool dates
  • 1 tsp vanilla powder

Raspberry and Strawberry Chia Jam - see other post 


  • Start with the chocolate layer. Place all the ingredients in a small pan and warm slowly until all the cacao butter is melted, stirring to combine all ingredients.
  • Spoon a layer into the bottom of your chocolate moulds. Place into the fridge or freezer for about 15 minutes until set.
  • Blend the peanut butter, dates and vanilla powder in a high powered blender until smooth. 
  • Press the peanut and date paste into each of the chocolate moulds. 
  • Add a spoon full of the raspberry & strawberry chia jam into the moulds, make sure you leave enough room to spoon a layer of the chocolate over the top.
  • Place in the freezer until set.
  • Store in the freezer to keep their shape, but give them about 10 minutes out on the bench to defrost before munching!