Peanut Butter & Jelly Cups

Made with Let’s Do Organic Coconut Flour and Native Forest Organic Coconut Oil by @veggieworldrecipes

If there’s anything even better than peanut butter cups, it’s peanut butter & jelly cups!

These taste so creamy, rich, and make the most perfect combination of sweet & salty.

The coconut oil and coconut flour in this recipe give the cups just the slightest hint of coconut and add healthy fats, protein, and fiber.

This recipe is vegan, gluten-free and refined sugar free! You can sub out peanut butter for your favorite nut butter too!

Peanut Butter & Jelly Cups

Ingredients:

• 1 cup natural peanut butter
• 1/2 cup Let’s Do Organic Coconut Flour
• 1/4 cup Native Forest Organic Coconut Oil
• 2 tbsp maple syrup
• dash of salt
• raspberry jam (or other jam of choice)

Directions

1. Measure out the coconut oil and melt it in the microwave before adding it to the bowl with the rest of the ingredients.
2. In a large bowl, combine the peanut butter, coconut flour, melted coconut oil, maple syrup, and salt. Mix them well.
3. Grab a muffin pan and line it with muffin liners.
4. Use half of the peanut butter mixture to add about 1 tbsp of the peanut butter mixture into each muffin cup. I made about 10 cups.
5. Place the muffin pan in the freezer for about ten minutes. This gives the coconut oil enough time to harden so that you can add the layer of jam.
6. Once the bottom layer of the cups has frozen, take the raspberry jam and add a spoonful into each cup.
7. Top each cup with the remaining peanut butter.
8. Place the cups back in the freezer for another ten minutes until they are frozen. Then you can dig in!

Notes:

• We recommend keeping these in an airtight container in the freezer or fridge. Do not leave these at room temperature unless you’re going to eat them asap!
• They last in the fridge for about a week and in the freezer for a pretty long time (at least a few weeks), so they are ready if you need a quick snack to enjoy!