Name: Salted PB&J Chocolate Cups
Prep time: 30 min
Total time: 30 min
Yield: 24
Ingredients: 360g dark chocolate(I did 85% chocolate to keep the sugar content low), roughly chopped (4 chocolate bars*); 1/2 cup Natural unsweetened Peanut butter; 1/4 tsp sea salt or Flaky sea salt, plus more for decoration at the end (Maldon sea salt); 1/4 cup maple syrup (or another liquid sweetener of choice); 1/3 cup Raspberry jam (unsweetened) or try my homemade Strawberry Vanilla Chia Jam; 24 Mini baking cups; Mini muffin baking sheet (optional - easier to handle the cups)

Description

A healthier vegan version of regular pb&j chocolate cups with a sprinkle of flaky sea salt.

Ingredients

Units Scale

360g dark chocolate(I did 85% chocolate to keep the sugar content low), roughly chopped (4 chocolate bars*)
1/2 cup Natural unsweetened Peanut butter
1/4 tsp sea salt or Flaky sea salt, plus more for decoration at the end (Maldon sea salt)
1/4 cup maple syrup (or another liquid sweetener of choice)
1/3 cup Raspberry jam (unsweetened) or try my homemade Strawberry Vanilla Chia Jam
24 Mini baking cups
Mini muffin baking sheet (optional - easier to handle the cups)

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Instructions

Start by melting the chocolate in a Bain Marie - place a glass bowl over a pot filled with 1 inch of boiling water, making sure the bowl doesn’t touch the water. Turn the heat down to low and add the chopped chocolate. Let the chocolate melt, stirring a few times to help it melt quicker.
While that's melting, in a small bowl, mix the peanut butter, maple syrup, and sea salt, and set aside.
Line a mini muffin pan with mini baking cups and spoon about 1 tsp to each cup, enough to cover the bottom.
Use the spoon to pull the chocolate up the sides of the each cup. If there’s not enough chocolate on the bottom add a little more.
Place in the fridge to set for a few minutes.
Spoon about 1 tsp of the peanut butter mixture into each cup and lightly smooth it out.
Add about 1/2 tsp of the jam into each cup and transfer the pan back into the fridge for a few mins again as this tends to melt the chocolate a bit.
Use the remaining chocolate to cover the cups. If the chocolate in the bowl hardened a bit, place it over the pot with water again to melt.
Lightly shake and tap the pan against your counter to prevent air bubbles. Sprinkle with flaky sea salt and transfer the pan back into the fridge to set.
Store in an airtight container in the fridge for up to 5 days.

Notes

*You need about 3 1/2 bar of chocolate but it's better to have more than less. 3 bars of chocolate make about 20-21 chocolate cups.