Vegan Peanut Butter & Jelly Cups

by - October 18, 2017

These are honestly one of the best creations ever (she said modestly). Seriously though. They're pretty easy, and SO delicious. they do take a little bit of time, but it is 100% worth it. I used boysenberry jam in mine as I have been obsessed recently (it's kinda like a mix of raspberry and blackberry), but you can use any kind of jam or just skip it altogether for plain peanut butter cups. I also swapped the peanut butter for almond butter as I had just made a fresh batch, but again - feel free to choose your favourite nut butter. Now let's get on to the recipe. 

Ingredients (makes 8 cups)
200g dark dairy-free chocolate
5 medjool dates 
2 tbsp coconut milk
2 tbsp almond butter or peanut butter
About 1/3 cup boysenberry jam or jam of your choice 
Water to make the caramel blend more smoothly
Muffin liners (I used silicone)

Pit the dates and soak them in hot water. Then melt 2/3 of your chocolate (about 135g). You can either do this in the microwave or by placing a bowl into/above a pot of simmering water and add the chocolate to the bowl. Make sure no water gets in the bowl, stirr continuously and don’t let it get too hot as chocolate can burn and get hard and clumpy. Divide the chocolate between your muffin liners, making sure to spread it up along the sides as well. Place them in the freezer while making the filling. 
Discard the water from the soaking dates. Add the dates, almond/peanut butter and coconut milk to a blender and blend. Add a tiny bit of water if you're not able to get the mixture smooth. 
Melt the rest of the chocolate using the same method as before. Remove the muffin liners with chocolate from the freezer, add 1-2 tsp of the date mixture to each cup followed by 1 tsp of your jam. Finally, cover everything with another 1-2 tsp of melted chocolate. Make sure the melted chocolate connects to the hardened one to close the cups. Put everything back in the freezer for about 15 minutes. Store in the fridge. 

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