PB&J Chocolate Cups
Servings: 6 large (or 11 small) 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
If making without Detox Organics, increase raw cacao powder to 1/3 cup. Taste test and add a bit more maple syrup, if you wish.