Peanut Butter Jelly Cups

Makes 12 cups
Prep time: 20 mins
Cooking time: 15 mins + chilling time

Perfect for an afternoon treat, these tasty PB&J bites will entice the kids and satisfy sweet cravings, without any added sugar!

Tips & Tricks
  • If you have more of a sweet tooth, add 2 tablespoons of Pams Maple Syrup to the peanut butter base for a sweeter, more caramelly flavour.

Ingredients

  • 1 ½ cups Pams Frozen Raspberries
  • 2 tbl Pams Superfoods Black Chia Seeds
  • ½ cup Pams Finest Smooth Peanut Butter
  • 2 tbl Pams Coconut Oil
  • 1 ½ cups Pams Rolled Oats
  • 1 x 200g block Pams Finest Dark Chocolate

Method

  1. Pour the raspberries into a pot on medium high heat. Stir and mash until they are fully thawed and broken down. Add the chia seeds, stir to combine, and then turn off the heat. Set aside.
  2. Add the peanut butter and the coconut oil into a saucepan and melt together on low heat.
  3. Add the rolled oats to a high-powered blender or food processor and blitz until they are flour-like consistency. Add this to the peanut butter mixture and combine.
  4. Line a standard size muffin tray with cupcake wrappers and evenly divide the peanut butter mixture between the cups.
  5. Press the mixture into the bottom of the lined muffin tins and add a spoon of the raspberry chia into the centre of each, smoothing down flat.
  6. Finally, melt the chocolate in the microwave or on a double boiler. Spoon the chocolate evenly over each peanut butter and jelly cup so that the tops are covered.
  7. Place in the fridge or freezer until set.

Ingredients

  • 1 ½ cups Pams Frozen Raspberries
  • 2 tbl Pams Superfoods Black Chia Seeds
  • ½ cup Pams Finest Smooth Peanut Butter
  • 2 tbl Pams Coconut Oil
  • 1 ½ cups Pams Rolled Oats
  • 1 x 200g block Pams Finest Dark Chocolate