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)
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.