WHITE CHOC PEANUT BUTTER JELLY CUP

WHITE CHOC PEANUT BUTTER JELLY CUP

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    Servings

    4
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    Prep Time

    15 Minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    Difficulty

    Medium

INGREDIENTS

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

6 INGREDIENT DELICIOUS PBJ CUPS. I'M A HUGE FAN OF WHITE CHOCOLATE SO THIS WAS HEAVEN, MADE IN JUST A FEW MINUTES!

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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