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Vegan Peanut Butter and Jelly Cups Recipe

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4.2 from 70 reviews

  • Author: Amina
  • Total Time: 1 hour
  • Yield: 9 servings
  • Diet: Vegan

Description

Delightful vegan Peanut Butter and Jelly Cups made with rich vegan chocolate, smooth peanut butter, and a homemade berry jam. These no-bake treats combine the classic PB&J flavors in a fun, elegant form, perfect for a plant-based snack or dessert that’s easy to prepare and enjoy.

Ingredients

Berry Jam

  • 300 g frozen berries (strawberries and raspberries)
  • 1 tablespoon lemon juice
  • 30 g superfine sugar (caster sugar)
  • 1 tablespoon cornstarch (cornflour)

Chocolate Shell

  • 300 g vegan chocolate

Peanut Butter Filling

  • 150 g smooth peanut butter
  • 20 g vegan powdered sugar (icing sugar)
  • ½ teaspoon sea salt (plus extra for garnish)

Instructions

  1. Prepare the berry jam: Add the frozen berries, superfine sugar, and lemon juice to a saucepan and bring to a simmer. Cook for 10 minutes, stirring often to prevent sticking. Add the cornstarch, whisk well, and cook for another 3 minutes while continuously whisking. Set aside to cool to room temperature for 20 minutes.
  2. Line muffin tray: Line a muffin tray with 8 muffin cases, preparing for the chocolate cups.
  3. Melt the chocolate: Finely chop the vegan chocolate and place it in a heat-resistant bowl. Set the bowl over a saucepan with simmering water (bain-marie). Stir occasionally with a rubber spatula until the chocolate is melted evenly.
  4. Create chocolate cups: Spoon one tablespoon of melted chocolate into each muffin case. Swirl the cups so the chocolate coats the edges evenly. Refrigerate for at least 15 minutes to set.
  5. Make the peanut butter filling: Combine peanut butter and powdered sugar in a bowl and stir until smooth. Add about a tablespoon of this mixture into each chocolate cup, smoothing it with the back of a spoon. Then top with 1-2 teaspoons of the cooled jam and level it evenly.
  6. Top with chocolate: Reheat any remaining melted chocolate if needed, and pour it over the jam layer to seal the cups.
  7. Chill to set: Return the cups to the fridge and cool for 30 minutes until completely set. Before serving, sprinkle with a pinch of sea salt for enhanced flavor.
  8. Storage instructions: Store the peanut butter and jelly cups in an airtight container in the refrigerator for up to one week. Alternatively, freeze them and thaw at room temperature for about an hour before serving.

Notes

  • Make sure to whisk the berry mixture continuously after adding cornstarch to prevent lumps.
  • Use vegan chocolate and powdered sugar to keep the recipe fully plant-based.
  • The sea salt garnish enhances the flavor by balancing sweetness with a hint of saltiness.
  • If you prefer, you can use other frozen berries such as blueberries or blackberries.
  • Ensure the chocolate cups are fully cooled and set before adding fillings to prevent melting.
  • These cups can be enjoyed as a delightful snack or a quick dessert, perfect for vegan and dairy-free diets.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://aminabakes.com/vegan-peanut-butter-and-jelly-cups-recipe/