Peanut Butter & Jelly Cups {Gluten-Free, Vegan}

Top-down shot of peanut butter cups filled with jelly on a white background

How do you like your peanut butter & jelly?

These peanut butter & jelly cups are a fun twist on your traditional peanut butter cup. Some might even say it’s like a re-constructed peanut butter and jelly sandwich in cupcake form! Either way, these peanut butter & jelly cups will make the perfect treat for any holiday or upcoming gathering, or just because!

Pro-tip: Make a double batch and freeze half for later. These cups will keep for up to three months. You’ll thank us later.

Peanut Butter & Jelly Cup Essentials 

Wildly Organic Butter Alternative is the perfect addition to dark chocolate. It has a mild flavor and is made from two simple ingredients: coconut oil and unrefined red palm oil. 

Use nostalgic natural peanut butter or give Wildly Organic Nut Butter Medley a try for a unique, creamy, and delicious flavor that’s full of protein! 

Jelly, jam, or preserves. Any flavor will do, but raspberry or cherry might be our go-to favorite. 

Powdered sugar is our nut butter binder. It adds a nice texture and touch of sweetness. 

If you have a little Wildly Organic Himalayan Salt you could even sprinkle a little on top! It will make these cups next level.

Get the kids in the kitchen with you and whip up a batch of peanut butter & jelly cups this weekend!

Please note: This homemade peanut butter cups recipe is chocolaty good and rich in flavor. They are best shared, but if you must enjoy alone we recommend pairing it with a tall glass of your milk of choice. :)


More chocolaty treats:

Peanut Butter & Jelly Cups
This peanut butter & jelly cup recipe is a fun twist on your traditional peanut butter cup. Naturally vegan and gluten-free, these peanut butter & jelly cups will make the perfect treat just for any holiday or upcoming gathering, or just because!
    Servings12 cups
    Prep Time20 minutes
    Passive Time2 hours
    1. Line a 12- cup muffin tin. Silicone works best.
    2. Time to melt that chocolate using a double boiler, or you can improvise one! Fill a small saucepan with water, about ⅓ of the way. Place over medium heat. Next place a glass or other heatproof bowl over the sauce pan. Make sure the water isn’t touching the bowl. Place the chocolate chips and butter alternative in the bowl, stir to combine. This will take some time. Stir slowly until completely melted. Once completely melted, carefully remove the bowl of chocolate from the saucepan.
    3. Using a tablespoon measure, pour one tablespoon melted chocolate into each liner. Swirl each liner to allow for the sides to be covered with the chocolate. Transfer to the freezer. Allow 30 minutes for chilling. While the chocolate is chilling, prep the nut mixture.
    4. In a small bowl, combine nut butter & powdered sugar. If it’s on the runny side, add a tad more powdered sugar.
    5. Once the chocolate has chilled, using a spoon, evenly distribute the nut butter mixture into the cups. Make sure they are in the center and not touching the sides. Top the nut butter mixture with 1 teaspoon of jam, jelly, or preserves (more depending on how you like your PB to jam ratio).
    6. Using the remaining melted chocolate, pour another tablespoon over the layered nut butter and jam, jelly, or preserves to cover fully. Make sure to fill any open areas along the liners.
    7. Freeze for an additional 30 minutes to an hour until hardened. Thaw at room temperature or refrigerate for 20-30 minutes before eating to allow cups to soften up.

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