Description
These peanut butter and jelly cups are vegan, gluten-free, and high in protein. They only need 30 minutes of preparation. Mom approved.
Ingredients
- FOR THE CRUST:
- 2 cups Salted Roasted Peanuts
- ¼ cups Cocoa Powder
- 4 Tablespoons Maple Syrup
- FOR THE FILLING:
- 1 cup Water
- 1 cup Vegan Protein Powder
- 1-½ cup Creamy Peanut Butter
- ⅔ cups Maple Syrup
- ⅔ cups Coconut Oil
- FOR THE JELLY:
- ¾ cups Strawberry Jelly
- FOR THE CHOCOLATE:
- 1 cup Coconut Oil
- 1 cup Cocoa Powder
- 6 Tablespoons Maple Syrup
Preparation
Process peanuts and cocoa powder in a processor until it resembles a peanut meal. Add maple syrup, process until meal is thick, about 1–2 minutes. Line each muffin well with a muffin liner. Divide crust mixture evenly across cups, while packing the crust down with a spoon, about 2 tablespoons per cup.
Combine all filling ingredients in a 2-quart mixing bowl, mix, until creamy, but not thick. Divide filling across cups, about 2 to 2 ½ tablespoons per cup. Freeze muffin tin in the freezer, uncovered, for 2 hours.
Remove muffin tin from the freezer. Add 2 teaspoons of strawberry jelly to each cup using a spoon.
For the chocolate, whisk melted coconut oil, cocoa powder, and maple syrup in a small glass bowl. Transfer 2 to 3 teaspoons of chocolate to the cups with a measuring spoon. Freeze muffin tin in the freezer, uncovered, for 30 minutes.
