Vegan Peanut Butter and Jelly Cups
No-bake vegan peanut butter and jelly cups are going to be your new favorite dessert. Easy, no oven needed, plant-based, gluten-free, oil-free and soy-free.
Servings 18 cups
Ingredients
- 2.5 cups vegan chocolate chips
- 10 oz jar of jelly I used no sugar strawberry jam
- 9 tbsp peanut butter you can use creamy/crunchy or salted/unsalted
Instructions
- Prepare two muffin pans with parchment paper muffin liners. You will need to prep for 18 cups.
- Add 1 cup of the chocolate chips into a microwavable bowl. Microwave the chocolate in 30 second increments, stirring each time until completely melted.
- Add .5 tbsp of melted chocolate to the bottom of each muffin liner. Make sure it's spread evenly from edge to edge. You can use the underside of the .5 tbsp measure to spread it. Freeze for 15 minutes.
- Remove from freezer and add .5 tbsp of runny peanut butter to each muffin tin spreading from edge to edge. Put back into freezer for 15 minutes.
- Repeat this process for the jelly layer. Add .5 tbsp to each cup, spread evenly then put back in freezer for 15 minutes.
- Microwave 1.5 cups of the chocolate chips and with the same method as before (30 second increments). For the top layer, add a heaping .5 tbsp of melted chocolate to the top of each cup.
- Freeze for at least another 20 minutes before eating! Serve and enjoy! Store in fridge or freezer.