Peanut Butter & Jelly Choc Cups Recipe – Healthy & No Bake



  • 1/2 cup raspberries
  • 1/2 tbsp chia seeds
  • 1/4 tbsp honey
  • 1/4 tbsp lemon juice

PB filling:

  • 1/4 cup natural peanut butter
  • 1 tbsp oat/almond or coconut flour
  • 1 tsp maple syrup

Base cup:

  • 50g of 85% dark chocolate, melted


  1. Make jelly at least a few hours prior to assembling cups. To make jelly place raspberries into a small saucepan on low heat.
  2. Stir and cook until they start to break down.
  3. Add in chia seeds, honey and lemon juice. Mix well.
  4. Remove from the heat and let cool. Refrigerate for 3-4 hours if possible.
  5. Once jelly is set, get a muffin tin and place patty pans in 6 spaces. Add roughly 1 tbsp of melted chocolate to each pan. Once chocolate is in place, swirl it around so it covers the sides evenly.
  6. Place in the refrigerator to set while you prepare the next step. You should have leftover chocolate still.
  7. Next, in a small bowl, place all peanut butter filling ingredients. Mix well until all ingredients are combine and slightly stiff. Set aside for now.
  8. Remove muffin tin from fridge. Place your raspberry jam mixture over the base of your chocolate cups. The jam layer should be about 1/2 centimetre thick. You will probably have leftover jam. (Use it up on toast, add to oatmeal etc)
  9. Now layer a 1/2 centimetre layer of peanut butter filling over your jam layer. You should have just enough to cover all 6 cups.
  10. Finally add a layer of the remaining melted dark chocolate over the peanut butter filing to cover the cup.
  11. Refrigerate for at least 2 hours before serving. Enjoy!

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