It’s National Peanut Butter Day, but I don’t need a reason to celebrate all things peanut butter. Nor do I need a holiday to make these delicious “Superfood” PB&J Cups. Want to know why I call them superfood cups?
Because they have some super healthy plant-based foods that are packed with nutrients ~ dark chocolate, berries (freeze-dried), and hemp seeds. And the possibilities for other healthy toppings are numerous!
PB, dark chocolate + freeze-dried raspberries
This recipe is easy to make, but the hardest part is waiting for each part of the cups to firm up in the freezer.
I like to use the bite-sized mini cups and this recipe makes 8. But feel free to go big and use the standard size cups.
For the peanut butter I highly recommend using peanut butter with only one ingredient ~ roasted peanuts. No salt. No sugar. And definitely NO palm oil. My favorite is Santa Cruz (just be sure to not get the one that has palm oil). If you prefer almond butter or sunflower seed butter, I like Once Again.
Sunflower seed butter is a great alternative for those with a nut allergy. And it’s also delicious!
When using dark chocolate in recipes I like Theo 70% dark. When using chips I like Guittard dark chocolate chips. Either work in this recipe and both are available at Whole Foods, etc.
Whichever type of chocolate you decide to use, I always recommend getting the highest quality so that the recipe tastes the best.
If you decide to use freeze-dried berries, you can find them at most health food stores. I like Natierra raspberries or strawberries.
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These cups are topped with freeze-dried berries
With the toppings the options are endless! I just keep them on the small side, such as seeds and crushed dried berries or chopped roasted nuts.
Try any of these on top of these Superfood PB&J Cups:
- hemp seeds
- chia seeds
- sesame seeds
- finely crushed nuts
- toasted coconut
- cacao nibs
- flake salt
- puffed rice
- puffed quinoa
- granola
- sprinkles
You can add sprinkles to make it fun
And of course the jam can be whichever flavor you like best. I like strawberry or raspberry best. Or skip the jam and just do straight up peanut butter.
The method is easy ~
- melt chocolate, fill cups halfway with half of chocolate and freeze to firm
- add pb&j and freeze cups again
- add remaining chocolate, sprinkle desired toppings, then freeze one last time
Then dessert or a sweet snack is served! I like mine room temp, but keep them in the fridge for a cold treat.
Use your fave jam or skip it and just do peanut butter
Be sure to tag me on Instagram and comment below if you try this recipe. I’d love to see your “super” food creations!
Like chocolate? You’ll love these recipes…
Everything Cookies (vegan, GF)
Coconut Date Rolls (vegan, GF)
| Prep Time | 10 minutes |
| Cook Time | 1 minute |
| Passive Time | 45 minutes |
| Servings |
mini cups
|
- 2 3-oz bars dark chocolate chopped, see blog post for brand recs/notes
- 2 tbsp peanut butter or almond butter see blog post for brand recs/notes
- 2 tbsp jam I like raspberry or strawberry
- 1 tsp crushed freeze-dried berries see blog post for brand recs
- 1 tsp hemp or chia or seeds
- 1 tsp shredded unsweet coconut
Ingredients
|
|
- melt chocolate gently in a double boiler or in the microwave in 30-second increments
- fill 8 mini muffin cups with HALF of melted chocolate, then freeze 15 minutes to firm
- top chocolate by dividing peanut butter evenly among 8 cups
- top peanut butter by dividing jam evenly among 8 cups, then freeze 10-15 minutes to firm
- divide remaining melted chocolate among 8 cups (you may need to re-melt a little by this point), top with desired seeds, coconut, etc., then pop in freezer one last time to firm, about 10-15 minutes
- enjoy PB&J cups at room temp or keep in the fridge for a cold treat
Original recipe created by Jerran Boyer
www.healthnutchefs.com