Chocolate Raspberry Peanut Butter Cups

5 from 1 vote

A healthier alternative to traditional PB cups. These Chocolate Raspberry Peanut Butter Cups. Made with dark chocolate and homemade raspberry jam.

Prep Time10

Freezing time20

Total Time30

Allergen: Nuts

Servings: servings

Calories: 198kcal

In a pan, add 130 g Raspberries, 1 tablespoon Chia seeds and 1 tablespoon Maple syrup. Heat over a medium heat. Mash the raspberries at the same time until you get a jam-like consistency.
At the same time, melt together 120 g Dark chocolate chips and 1 teaspoon Coconut oil until smooth and silky.
Divide half the melted chocolate between six muffin cases.
Divide the 6 teaspoon Peanut butter between the muffin cases and add some of the raspberry chia jam on top of each one.
Add the remaining chocolate on top of the jam.
Freeze for 20 minutes, before eating.

We used silicone muffin cases to make it easier to get the chocolate cups out.
You can sprinkle a little sea salt on top of the chocolate before it sets, as this really helps to bring out the sweetness of the chocolate and jam.
You can make mini versions of this by using a mini muffin tray with mini muffin liners.
If you want to make these look neater and more layered, then you can freeze the peanut butter in 1 tablespoon disks and then add the frozen disks on top of the first layer of melted chocolate. This helps to stop the peanut butter and raspberry chia jam blending into each other.
If you wanted to make these nut-free, which we need to for school snacks, then you could replace the nut butter with a sunflower seed butter.
Leave them out of the freezer to thaw for a few minutes before biting into them as they will be too hard straight from the freezer.

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