Dive into the delightful fusion of flavors with these PB&J Chocolate Cups, a creative twist on the classic peanut butter and jelly, enveloped in a rich, homemade chocolate shell. Perfect as a sweet treat, these cups blend tart cranberry chia jelly, smooth peanut butter, and decadent dark chocolate for a truly irresistible dessert.
Being a self-proclaimed chocoholic, I make my own chocolate almost once a week! It’s one of the easiest treats to make and there are millions of ways to dress it up. Sometimes I go for a simple dark chocolate bark adorned with nuts, seeds, dried fruits, cacao nibs or a mix of all (like this Pistachio Chocolate Bark). Other times I turn it into chocolate cups stuffed with nut butter or jam. So, about time I combined the two together to make PB&J Chocolate Cups!
With a smooth creamy peanut butter center and a layer of sweet and tangy cranberry chia jam oozing out with each bite, these dark chocolate cups have utterly stolen my heart! The chia seeds add a delicious bite to the jam that I absolutely love. Plus, they help thicken it up and provide plant-based protein and heart-healthy omega-3 fatty acids.
I used fresh seasonal cranberries for the jelly, but feel free to substitute them with other berries if you wish. Cranberries are quite tart though, so if you’re using sweeter berries like raspberries you need to reduce the amount of maple syrup from 1/4 cup to 1-2 tablespoons.
To make the dark chocolate shell I usually use raw cacao powder, coconut oil or cacao butter, and pure maple syrup. However, this time around I decided to boost it using my favorite chocolate superfood powder, Detox Organics. Each scoop of Detox Organics contains 25 different organic plants that help increase energy, reduce bloating, ease digestion, and promote weight loss. Best of all, it tastes like chocolate; so not only can you enjoy it mixed with water on its own, but you can also add it to your chocolate desserts for an extra dose of nutrients. If you’d like to try it, you can take advantage of my discount code “nutriholist” to get 15% off your entire order!
Hope you try and enjoy these heavenly PB&J Chocolate Cups as much as we did! Don’t forget to leave a comment below or tag me @nutriholist #nutriholist in your photos on Instagram or Facebook if you make them so I can see and share! XO
PB&J Chocolate Cups
Ingredients
Cranberry Chia Jelly
- 1 cup cranberries (or other berries)
- 1/4 cup water
- 1/4 cup pure maple syrup
- 1 tablespoon chia seeds
Peanut Butter
- 3 tablespoons peanut butter
- 1 teaspoon pure maple syrup (optional)
Chocolate Shell
- 1/3 cup coconut oil melted
- 2 scoops Detox Organics Chocolate Superfoods Powder {See Notes}
- 4 tablespoons raw cacao powder
- 2 tablespoons pure maple syrup
- Pinch of sea salt
Instructions
- For the Cranberry Chia Jelly: Add cranberries and water to a small pot over medium-low heat. Cover and let the berries simmer until they get soft (about 10 minutes). Remove from heat, stir in the chia seeds and maple syrup. Let it cool down to room temperature
- For the Peanut Butter: In the meantime, mix peanut butter with maple syrup (if using) and stir to evenly combine
- For the Chocolate Shell: Add all ingredients to a small bowl and whisk until there are no clumps left
- Assemble: Line a muffin or mini-muffin tray with paper cups and fill them 1/4 way with the chocolate. Place the pan in the fridge for 10 minutes until the chocolate sets
- Take the pan out and spoon the jelly into the center of the cups. Then add a dollop of the peanut butter mix on top. Fill up the cups with the remaining liquid chocolate and transfer back to the fridge or freezer until hard (1-2 hours). Enjoy and store the leftovers in the fridge
Notes
Disclaimer: This post is sponsored by Detox Organics. All text and opinions are 100% my own. I would never promote a product that I don’t personally use and love.
