For something so simple and easy to make these taste SUUUUPER good!!! Even if your cupcake liners did get squished before making these! Oops 🙈
You can swap out the peanut butter for almond butter or any other nut butter if you like and why not add some cacao nibs for some extra crunch!?
This is the perfect guilt-free dessert!
3 Ingredient PB & J Cups
(makes 6-7 cups)
2 bars Loving Earth 72% Dark Chocolate (or any chocolate of choice)
Crunchy peanut butter (or other nut butter of choice)
Natural jam (I used St Dalfour raspberry fruit spread)
Melt down 2 blocks of chocolate.
As my chocolate was dark I added a little bit of agave syrup to the melted chocolate to make it a little sweeter, this step is optional.
Add a small spoonful (about 1 tbsp) of the chocolate to the bottom of each cupcake liner.
Place them in the freezer for 10 mins to become firm.
Place a spoonful (just under 1 tbsp) of peanut butter on top of each chocolate base.
Then add around 1 heaped tsp of jam on top of the peanut butter.
Cover each with the remaining chocolate making sure it is covering the top and sides of the jam and peanut butter, you don't need too much for each.
Place them in the freezer to set for around 20-30mins.
Store them in the freezer.
Notes: these are rough estimates, if you want to put a bit more or less nut butter or jam then go for it, it's up to you!