All the back to school vibes have got me craving all the PB&J flavored things! I pretty much got a PB&J (with the crusts) almost every single day of my K-12 life so that association is strong for me. And since it’s still August and very hot outside, a no-bake treat is definitely the way to go. These “PB&J” Cups are actually filled with cashew butter (instead of the usual peanut butter) and a mixed berry jam. It’s the perfect combo of creamy lusciousness meets fruity sweetness. The cup’s exterior is made of dark chocolate, which perfectly complements the PB&J-like filling. And because it’s 2020 and Chocolate is never seen without it’s best friend Flakey Sea Salt, we top it some flakey sea salt. Because who am I not to oblige?The best part of these cups is that they are made with just a few, simple ingredients and are infinitely adaptable! Here’s a little run down of the ingredients with some tips and ways to make them your own so they suit your diet, allergy, or sensitivity needs.
Dark Chocolate – Use the highest quality dark chocolate (or milk chocolate, if you prefer) you can find. Look for a brand that uses minimal ingredients. The best tasting chocolate will always be the one that uses good quality cacao and not much else to really let the chocolate shine. Here are some brands I use and love: Hu (paleo-friendly), Theo, Alter Eco, Guittard, and Enjoy Life. And if you’re looking to make these sugar-free than simply use your favorite brand of sugarless chocolate chips or chopped up bars.
Coconut Oil – When melting chocolate, for the purpose of spreading or shaping (into cups in this instance), it’s always a good idea to add a small amount of coconut oil, after the chocolate has melted, to help thin it out a bit and make it easier to work with. If you (like me) are not a huge fan of the coconut flavor, use a refined coconut oil which has a neutral flavor.
Nut/Seed Butter – For these cups I use a single-ingredient cashew butter (by Artisana) because it’s thick and super creamy which is a nice counterpart to the sweet fruity jam. The thickness of the cashew butter stands up to the weight of the jam allowing the layers to stay separated. When choosing a nut/seed butter, try to find one that is thick and contains only 1 ingredient (no added oils or sugars). However, feel free use any nut/seed butter you like or have on hand! Should you use a thinner butter, the jam will more than likely dip into the bottom layer. There’s absolutely nothing wrong with this, but the layers will be less defined. Basically, just an aesthetic thing. Use sunbutter or tahini to make these nut free!
Jam/Jelly – Like the other ingredients, any will do here! Feel free to mix it up and use a different jam for each cup for a fun flavor surprise when biting into them! Again, I recommend buying one with minimal ingredients and preferably organic, if possible. Or use a sugar-free one if you like. And if you want to go big, use a homemade compote or chia jam!
The options really are endless and the result will inevitably be delicious! Because simple recipes, using good quality ingredient, are usually the best loved kind.
These PB&J Cups are hands down my favorite no-bake recipe to date! They are super easy to make and infinitely adaptable. These cups are the perfect way to crush an afternoon craving or satisfy a post-dinner sweet tooth. And by picking the ingredients that best suit you, they can easily be made to suit almost any diet, allergy, or sensitivity. And, well, I definitely feel like my PB&J cravings have been satisfied with these sweet little cups.
paleo friendly (gluten/grain/dairy free), no added sweeteners, vegan, sugar-free option
If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
These super easy, but incredibly delicious, PB&J Cups are the perfect back-to-school inspired treat! These cups have only simple ingredients and no added sugar.
vegan, paleo, sugar-free option
- 1/2 cup chocolate chips or chopped chocolate bar
- 1/2 tsp coconut oil
- 2-3 tbsp cashew butter or other nut/seed butter of choice
- 2-3 tbsp jam/jelly of choice
Melt the chocolate in a medium bowl by microwaving in short 5 second bursts until the chocolate is completely melted. Or, melt the chocolate in a small bowl over a double boiler. Add the coconut oil and stir until the chocolate is shiny and smooth.
Place 6-7 muffin liners in a mini muffin tin. Pour about 1 tbsp of melted chocolate into each muffin liner and, using a small spoon, spread the chocolate up the sides of the liners. Then tilt the muffin pan gently, side-to-side to create an even base. Place the muffin tin in the fridge or freezer to set the chocolate.
Once chocolate is firm, add (about) 1/2 tsp of cashew butter to each cup and gently spread it into an even layer. Butter should be roughly 1/2 way up the cup Then add a scant 1/2 tsp jam/jelly on top of the cashew butter and spread out to the sides of the cups, adding a bit more if needed to make one layer.
Pour 1-2 tsp of the melted chocolate on top of the jam layer to create the top of the cup and spread into an even layer. Shake the pan gently, side-to-side, to evenly distribute the chocolate to the edges.
Allow the chocolate to set by keeping at room temperature for about 20 minutes or quicker by placing the tray in the fridge or freezer. Once chocolate is firm, enjoy!
See post for diet/allergy variations.
Store in the fridge or freezer!
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