PB & J Dark Chocolate Cups
Creamy peanut butter and two-ingredient strawberry jam drenched in silky-smooth, rich coating. A chocolate-lover’s dream surrounding a childhood classic. Only five ingredients are needed to make this no-bake treat, and you may already have them on hand!
Ingredients:
1 cup frozen organic strawberries
3 tbsp chia seeds
1 cup + 2 cups dark chocolate*
1 tsp + 1 tbsp coconut oil
1/2 cup creamy unsweetened peanut butter
flakey sea salt (optional)
Directions:
Make the jam: add the strawberries to a small saucepan and turn the heat on to low-medium. As the strawberries begin to thaw, mash them with a fork to your liking. Stir in the chia seeds then remove from the heat. Add to a jar and leave the lid off until fully cooled. Store in the fridge for at least 30 minutes to thicken.
Melt the first 1 cup of chocolate and 1 tsp of coconut oil together until silky-smooth.
Line a muffin tin with paper tin liners. Distribute the chocolate into the base of each. Use a spoon to spread it around to the sides of each paper tin. Freeze for 15-20 minutes to harden.
Mix the jam and the peanut butter together well. Evenly distribute a dollop into each tin.
Melt the rest of the chocolate and coconut oil together. Pour this into each muffin tin until you get a level surface that covers the pb-jam mixture. Freeze for about 30 minutes.
Sprinkle with flakey sea salt, if desired. Enjoy! Store leftovers, if any, in an airtight container in the freezer.
Notes:
About three bars or two bags of chips.
