Peanut butter and jelly… A magical combo that reminds most people of their childhood. Not me! I didn’t grow up with it. In fact, I think I was in my early teenage years when I first tried peanut butter and I didn’t like it at all! My sister brought me a jar as a souvenir from her trip to Europe and it was a rippled mixture of chocolate and peanut butter. I remember clearly how much I loved the chocolate part, but tended to skip the peanut butter layers. I think it was because it wasn’t sweet and my taste buds were so used to sweet flavors at the time.
Needless to say, peanut butter is one of the loves of my life right now 😀 I can’t stand the big supermarket brands though that have lots of additives like sugar and vegetable oil. They taste so fake to me and nothing like real peanuts. But the real thing made out of a single ingredient – dry-roasted organic peanuts – oh-so-goooood!!!
I try to eat it in moderation since peanuts can easily become moldy and contain a toxic substance called aflatoxin, a potent carcinogen. There are still not enough studies to convince me that peanuts are dangerous, so I won’t go to the extreme of cutting them out of my diet completely. However, I think it’s a good idea to limit consumption and enjoy it as a treat.
Talking about treats, here’s a twist on the classic pb&j in the form of fudge bites, made with a handful of wholesome ingredients and no refined sugar. You can substitute the peanut butter with almond butter, sunflower seed butter, or any other nut/seed butter of your choice and I’m sure it will still taste as delicious (if not more). Enjoy!
Peanut Butter Jelly Fudge Bites Recipe
Yields 6 muffin-sized bites
Peanut Butter Fudge
- 1/4 cup coconut oil
- 1/2 cup peanut butter
- 1/4 cup pure maple syrup
- Pinch of unrefined sea salt
- 1 cup raspberries
- 1 tablespoon chia seeds
- 1 tablespoon pure maple syrup
- 1 tablespoon lemon juice
- To make the peanut butter fudge: Melt coconut oil in small pot over low heat if it’s solid. Add the peanut butter and stir until it melts into a runny mixture. Remove from heat, add maple syrup and sea salt
- Pour the PB mixture into a lined muffin tin and fill each cup about 2/3 way up. Transfer to the freezer for the fudge to set (about 30 minutes)
- To make the jelly topping: Add raspberries to the small pot over medium-low heat. Stir a few times and let the berries simmer until they get soft and mushy. Remove from heat and mix in the chia seeds to thicken the jelly. Add maple syrup and lemon juice, taste test, and let it cool down to room temperature
- To assemble: Take the muffin tin out of the freezer and fill up the cups with the jelly topping. Transfer back to the freezer or fridge for the jelly to set. This usually takes 1 hour if left in the freezer and about 2 hours if stored in the fridge