Description
These Chocolate Raspberry Peanut Butter Cups are a delicious twist on the classic treat, featuring layers of rich chocolate, creamy peanut butter, and a fruity raspberry surprise.
Ingredients
Units
Scale
- 1 cup dark chocolate chips
- 1/2 cup creamy peanut butter
- 2 tbsp coconut oil
- 1/4 cup raspberry jam
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Line a mini muffin tin with paper liners.
- In a microwave-safe bowl, melt the chocolate chips with 1 tablespoon of coconut oil in 30-second intervals, stirring in between until smooth.
- Spoon about 1 teaspoon of melted chocolate into the bottom of each liner and spread to coat the bottom. Freeze for 10 minutes.
- In another bowl, mix the peanut butter, vanilla extract, remaining coconut oil, and salt until smooth.
- Remove the tin from the freezer and add about 1 teaspoon of the peanut butter mixture on top of the chocolate layer. Flatten gently with the back of a spoon. Add 1/2 teaspoon of raspberry jam on top of the peanut butter layer.
- Top each cup with another teaspoon of melted chocolate to cover the filling completely. Tap the tin gently to even the surface.
- Freeze or refrigerate the cups for at least 20 minutes, or until set.
- Store in the refrigerator until ready to eat.
Notes
- You can use almond butter instead of peanut butter for a variation.
- Ensure the jam is thick to avoid too much spreading or leaking.
- Use silicone mini muffin molds for easier removal.
Nutrition
- Serving Size: 1 mini cup
- Calories: 130
- Sugar: 7g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg