It is back to school time and my youngest is starting Kindergarten so I had to make a fun after school treat for the first day to celebrate. When I think of school and food I think of peanut butter and jelly sandwiches, which are one of her favorites and the inspiration behind these Mini Chocolate PB&J Cups! We had run out of her favorite Crofter’s Organic Raspberry Spread so I used one of their superfood blends I had on hand and of course our favorite peanut butter, Peanut Butter & Co Smooth Operator! Both girls, and not going to lie mama too, loved these little chocolate cups. Of course my youngest did notice it wasn’t raspberry, strawberry, or blueberry jam and was trying to figure out what it was.
What is your kids, or what was your favorite, after school snack?
Mini Chocolate PB&J Cups
Makes 24 mini muffin size
1/2c coconut oil, melted
2/3c cacao/cocoa powder
4 TBSP raw agave, or can use honey for non vegan
2 tsp vanilla extract
1/3c peanut butter (used Peanut Butter & Co, Smooth Operator)
1/3c jam (used Crofter’s Organic Superfruit Spread, Europe)
Line a mini muffin tin with cupcake liners. In a bowl whisk, or using a handheld mixer, coconut oil, cacao powder, agave, and vanilla until smooth. Spoon 1-2 teaspoons of chocolate into each mini muffin liner, or fill about 1/4-1/3 of the way. Place in the freezer for a couple of minutes to set. In the meantime place peanut butter into a zip loc bag or a frosting bag. Place the jam in a separate zip loc or frosting bag. Remove the chocolate cups from the freezer. Cut the tip of the peanut butter bag if using a zip loc and squeeze a dollop, about 1 teaspoon, on top of the chocolate in each cup. Spread peanut butter out into an even layer. Next do the same with the jam layering on top of the peanut butter. Fill the cups with the remaining chocolate and place in the freezer for 10 minutes until set, or until ready to enjoy. Store in an airtight container in the freezer until ready to enjoy.