Description
Delight in these vegan Peanut Butter and Jelly Cups featuring a luscious homemade berry jam and smooth peanut butter nestled in rich vegan chocolate cups. A perfect no-bake treat combining fruity sweetness and creamy nuttiness, ideal for a wholesome dessert or snack.
Ingredients
Scale
Berry Jam
- 300 g frozen berries (strawberries and raspberries)
- 1 tablespoon lemon juice
- 30 g superfine sugar (caster sugar)
- 1 tablespoon cornstarch (cornflour)
Chocolate Cups
- 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
- Prepare 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. Whisk in the cornstarch and cook for an additional 3 minutes while continuously whisking. Remove from heat and let cool to room temperature for 20 minutes.
- Prepare Muffin Tray: Line a muffin tray with 8 muffin cases to hold the chocolate cups.
- Melt 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) about one-quarter full. Stir occasionally with a rubber spatula until the chocolate is completely melted and smooth.
- Create Chocolate Cup Shells: Spoon one tablespoon of melted chocolate into each muffin case. Swirl the cases so the chocolate coats the sides as well as the base. Place the tray into the fridge and allow the chocolate to set for at least 15 minutes.
- Make Peanut Butter Filling: In a bowl, mix the smooth peanut butter with vegan powdered sugar until smooth. Add about a tablespoon of this peanut butter mixture into each chocolate cup, smoothing the top with the back of a spoon. Then spoon 1-2 teaspoons of the cooled berry jam over the peanut butter layer and spread evenly.
- Seal the Cups: Reheat any remaining melted chocolate if it has thickened. Pour the melted chocolate gently over the jam layer in each cup to seal them.
- Chill to Set: Return the muffin tray to the fridge and chill for 30 minutes or until the chocolate topping is fully set. Just before serving, sprinkle the peanut butter and jelly cups with a little sea salt for contrast.
- Storage: Store finished cups in an airtight container in the refrigerator for up to one week. For longer storage, freeze and defrost at room temperature for about an hour before serving to restore texture.
Notes
- Use a mix of strawberries and raspberries for the berry jam for optimal flavor balance.
- Ensure the chocolate fully coats the sides of muffin cases to prevent leakage during filling.
- Maintaining a low simmer for the berry jam prevents burning and promotes thickening without lumps.
- Peanut butter and powdered sugar should be mixed until completely smooth for a creamy filling.
- Sprinkling sea salt enhances the natural sweetness and depth of flavors.
- These cups are vegan and gluten-free, a great allergen-friendly dessert option.
- Re-melting chocolate for the seal layer is necessary for a smooth finish and to avoid breaking the layers when setting.
