PB & Jam Cups

Trick-or-Treat with a Healthy Twist!

Halloween is just around the corner, and we've conjured up the perfect treat for your little goblins and witches – Peanut Butter & Jam Cups! These delicious dark chocolate treats filled with homemade raspberry chia jam and smooth peanut butter aren't just a tasty way to celebrate Halloween; they're also a fantastic source of antioxidants from the dark chocolate and chia seeds, plus a dose of nutty goodness from the peanut butter. And let's not forget the raspberry chia jam filling – it's a berry-licious surprise!

Your little monsters will love these treats as much as the candy-filled ones!

Don't let the sugar rush haunt you this year. Instead, whip up these spooky delights that are as nutritious as they are delicious!

PB & Jam Cups

DIETARY: V, VEG, DF, GF, EF
ALLERGENS: Nuts

AGE GROUP: 12 months+

SERVES: 20

PREP: 20 mins (+ 1-2 hours freezing time)

INGREDIENTS:

RASPBERRY CHIA JAM 

80g raspberries, frozen 

½ tbsp (8g) chia seeds 

½ tbsp (10ml) maple syrup 

½ tsp (5ml) vanilla extract 

COATING 

1 cup (200g) melted dark chocolate 

PEANUT BUTTER LAYER 

½ cup (125ml) peanut butter, smooth 

1 tbsp (15g) coconut flour or vanilla protein powder (optional) 

2 tbsp (40ml) maple syrup 

1 tbsp (20ml) coconut oil, melted 

METHOD:

1. To make the raspberry chia jam, add all ingredients into a small saucepan and bring to the boil. Simmer on low for 10 mins, stirring and breaking up the raspberries. Set aside in a small bowl to cool (or place in the fridge to cool faster). 

2. Meanwhile, prep the mini muffin moulds by coating the moulds with a thin layer of melted chocolate. Put in the freezer to set.  

3. In a small bowl, mix all peanut butter layer ingredients until smooth. 

4. Add a tablespoon of peanut mix into the moulds, followed by a dollop of raspberry chia jam.  

5. Top jam with melted chocolate. Continue with all the moulds. 

6. Place in the freezer for 1-2 hours or until set. 

STORING LEFTOVERS: Store in an airtight container in the fridge for up to 14 days or freeze for up to 4 months.

TIPS:

• Prep tips: 
  Alternatively, add layers to a baking tray and cut into small pieces once set. 

• Allergies: 

  For a nut-free version: Swap peanut butter for pumpkin seed butter or tahini. 

• Easy ingredient swaps: 
  Swap peanut butter for nut butter of choice. 
  Swap raspberries for berries of choice. 
   

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