-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
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