WHITE CHOC PEANUT BUTTER JELLY CUP

WHITE CHOC PEANUT BUTTER JELLY CUP

 

WHITE CHOC PEANUT BUTTER JELLY CUP

6 ingredient delicious PBJ CUPS. I'm a huge fan of white chocolate so this was heaven, made in just a few minutes!



Category Breakfast Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium

 



INGREDIENTS

  • White Chocolate - 50g chocolate, 5g coconut oil
  • Peanut butter - 1 tbsp peanut butter, 2g agave syrup (1/4 tsp)
  • Raspberry jam - 2 tbsp frozen raspberries, 1 tsp agave syrup, 1 tsp chia seeds

    METHOD

    • Line a silicone muffin cup into your muffin tray
    • Melt the chocolate and coconut oil and fill half the mixture in a silicone muffin cup, brush the chocolate up the sides. Freeze for 5 minutes.
    • Combine the peanut butter and agave syrup, scoop it into the base and spread flat
    • For the jam, melt the raspberries in the microwave or in a saucepan and crush with a fork, stir in the agave and chia seeds. Remove off heat and leave to thicken for 10 minutes.
    • Spread the jam on top of the pb, cover the cup in remaining melted chocolate and freeze for 5 more minutes


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