DifficultyBeginner

PB & J as it is often called, is a combo that is beloved of many a child and adult, myself included. In Canada the “J” stands for jam and in America it stands for jelly. I wanted to combine them in one messy mouthful. Yep these are messy, so have a napkin handy, but oh my, the mess is so worth it!!! Chia jam is very easy to make, and is far healthier than other jams. Don't let the "chia" part put you off. It is legit, delicious, sweet jam in its own right. The chia seeds expand and to act as a thickener for the jam (without need for white sugar and pectin) and are not detectable in the finished product. Since most jams are loaded with sugar if you opt to purchase store bought jam, look for ones that are fruit juice sweetened such as "Crofter's Just Fruit Spread" or "St. Dalfour Fruit Spread". If you just crave a plain PB cup head on over to my recipe for "Buckeye Cups" The cups will keep in the refrigerator for up to a week or so, but trust me they won't last that long!
Smooth or Crunchy peanut butter? I highly recommend using smooth natural peanut butter in these (natural means just peanuts and salt, nothing else). Using crunchy peanut butter will not achieve the correct consistency you want in these cups. If all you have is 'crunchy" then by all means use it, however the filling won't be as creamy. Peanut or Nut allergy: substitute your favourite natural nut or seed butter.
Active prep time does not include the time it takes for the cups to firm up in the refrigerator. If you use store bought jam the cups will take less time than indicated to prepare.
When it comes to dairy free chocolate chips, use the best quality of chips that you can afford. The brands I use and recommend are: Pascha, Enjoy Life, Equal Exchange and Hu. Poor quality chocolate will not melt properly. Often it will clump together into a paste and never really melt.
Melting dairy free chocolate: I do not recommend using a microwave as it is very easy to burn and thus ruin the chocolate.

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Yields1 Serving
Prep Time5 minsCook Time40 minsTotal Time45 mins
 ½ cup salted natural peanut butter, creamy
 ¼ tsp vanilla extract
 1 pinch sea salt
 2 tbsp coconut nectar or other liquid sweetener of your choice such as raw honey, grape nectar, maple syrup or keto sweetener
 ½ tbsp arrowroot powder or MCT oil powder or plain protein powder
Chocolate Base & Topping
 2 cups dark, bittersweet or semi-sweet chocolate, divided
 1 ½ tbsp coconut oil, divided
 10 large paper muffin cups I recommend
Strawberry Chia Jam
1

Place peanut butter, vanilla, salt, coconut nectar and arrowroot or MCT oil/ protein powder in a food processor and pulse until well mixed. You can also mix this by hand in a medium bowl using a sturdy wooden spoon or with an electric mixer. The mixture will be quite stiff. Roll into 10 equal sized balls and place on a wax/parchment paper lined plate and set aside.

2

Measure 1 cup of the chocolate into a small saucepan, add half of the coconut oil and melt over very low heat, stirring frequently until smooth and glossy. You can also melt over a double boiler. Fill each muffin cup with about 1-2 tbsp of melted chocolate and immediately place in refrigerator to fully harden. This will take at least 20-30 minutes.

3

Once chocolate has hardened, top with 1 peanut butter ball and use your fingers to gently press the ball down to flatten ball into a thick disc. Repeat with the remaining 9 peanut butter balls. Then spoon 2 tsp of jam on top of the balls. Repeat the chocolate melting process with the remaining chocolate and coconut oil and pour over the cups. Make sure to fully coat the peanut butter and sides around the peanut butter filling so that you will have a uniform cup.

4

Place back in the refrigerator to harden again for at least another 30-60 minutes. Store in refrigerator for up to a week.

Ingredients

 ½ cup salted natural peanut butter, creamy
 ¼ tsp vanilla extract
 1 pinch sea salt
 2 tbsp coconut nectar or other liquid sweetener of your choice such as raw honey, grape nectar, maple syrup or keto sweetener
 ½ tbsp arrowroot powder or MCT oil powder or plain protein powder
Chocolate Base & Topping
 2 cups dark, bittersweet or semi-sweet chocolate, divided
 1 ½ tbsp coconut oil, divided
 10 large paper muffin cups I recommend
Strawberry Chia Jam

Directions

1

Place peanut butter, vanilla, salt, coconut nectar and arrowroot or MCT oil/ protein powder in a food processor and pulse until well mixed. You can also mix this by hand in a medium bowl using a sturdy wooden spoon or with an electric mixer. The mixture will be quite stiff. Roll into 10 equal sized balls and place on a wax/parchment paper lined plate and set aside.

2

Measure 1 cup of the chocolate into a small saucepan, add half of the coconut oil and melt over very low heat, stirring frequently until smooth and glossy. You can also melt over a double boiler. Fill each muffin cup with about 1-2 tbsp of melted chocolate and immediately place in refrigerator to fully harden. This will take at least 20-30 minutes.

3

Once chocolate has hardened, top with 1 peanut butter ball and use your fingers to gently press the ball down to flatten ball into a thick disc. Repeat with the remaining 9 peanut butter balls. Then spoon 2 tsp of jam on top of the balls. Repeat the chocolate melting process with the remaining chocolate and coconut oil and pour over the cups. Make sure to fully coat the peanut butter and sides around the peanut butter filling so that you will have a uniform cup.

4

Place back in the refrigerator to harden again for at least another 30-60 minutes. Store in refrigerator for up to a week.

Peanut Butter & Jam Cups (Paleo Vegan)