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 a cupcake! Either way, these peanut butter & jelly cups will make the perfect treat just because, any holiday or upcoming gathering. 

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 

The 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 recipes 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 because, any holiday or upcoming gathering. 
    Servings12 cups
    Prep Time20 minutes
    Passive Time2 hours
    • 16oz dark chocolate chips
    • 1 1/2teaspoon Wildly Organic Butter Alternative
    • 1cup Creamy natural peanut butterwell stirred (or Wildly Organic Nut Butter)
    • 1/2cup powdered sugar
    • 1/4cup Raspberry jamor your favorite flavor (homemade or store bought)
    1. Line a 12- cup muffin tin. Silicone works best.
    2. Time to Melt that chocolate! Fill a small saucepan with water, about ⅓ of the way. Place over medium heat containing. Next place a glass, or heatproof bowl over the sauce pan -- a cereal bowl will do the trick. Make sure the water isn’t touching the bowl. Place the chocolate chips and coconut oil 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 measuring spoon, pour measured 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 PB mixture.
    4. In a small bowl, combine PB & Powdered sugar. If it’s still on the too creamy running side add a tad more powdered sugar.
    5. Once the chocolate has chilled, using a spoon evenly distribute the PB mixture amount the cups. Make sure they are in the center and not touching the sides. Top the PB mixture with 1 teaspoon of jam (more depending on how you like your PB to jam ratio).
    6. Using the remaining melted chocolate, pour another tablespoon over the PB&J 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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    Tiara, a California native hailing from Carlsbad California, currently calls Lake Tahoe home. When she’s not coaching or training at South Tahoe CrossFit you can find Tiara enjoying the great outdoors, traveling, cooking, eating, or talking/reading about food and nutrition.