Today is your lucky day. These seven ingredient vegan peanut butter and jelly cups are creamy, addicting, and so easy.
They seem like the perfect dessert for any entertainment event, party, or potluck.
But, I made them for high protein mid-day snacks. I’m looking for more vegan and plant-based protein options, but sometimes I don’t want another salad or protein shake. So, my new plan is to make no-bake high protein vegan options that I can grab from the fridge or freezer to speed up meal prep for the week.
And, peanut butter and jelly cups is the first recipe for this new theme.
My boyfriend, oh wait, I almost forgot, I’m engaged. “The fiance” took them to work and everyone loved these peanut butter cups. I have to make a new batch this week just to fill those “pretty pretty please, can I have more cups, promises that I made last week.” But, they are so easy. They spend most of their time just chillin in the freezer.
And, if you’re looking for more ideas for your kids, these would be fantastic. I’ve never met a kid who didn’t loooo-vvvvveee peanut butter and jelly. They fit perfectly in lunch boxes. And, don’t forget to pop one in your bag as well, I won’t tell anyone.
Look at just how EASY, these peanut butter and jelly cups are to make:
These peanut butter and jelly cups only require about 20 minutes of preparation. I line each well with a muffin liner, and then prepare the crust and filling which is done in 10 minutes. Then, I freeze them uncovered for about 2 hours and fill them with jelly and chocolate. I freeze them again uncovered for another 30 minutes.
They should easily pop out of the muffin pan. I keep the peanut butter cups in safe freezer containers between parchment paper for up to 1 month. I allow them to come to room temperature before eating them as it will soften the cup. I don’t keep them in the refrigerator because they become very soft. But, they will remain fresh in the refrigerator for one week.
The crust can be made with whole roasted almonds or salted roasted peanuts. If you use almonds, I would add a 1/2 teaspoon of salt to the almonds and cocoa powder. The finished recipe uses peanuts because they offer more protein per cup and are typically more cost-effective. I use Hershey’s Cocoa natural unsweetened for the crust, and it’s reasonably inexpensive.
I’m currently obsessed with HERSHEY’S COCOA. This week, I realized that I’m using the product in my weekly rotation recipes. It’s gluten-free and VEGAN. Plus, it contains 0 grams of sugar, 0 grams of saturated fats, and 0 grams of sodium. While the entire recipe calls for 1.5 cups of cocoa, it’s reasonably inexpensive, freezes well, and can be found at most local grocery stores.
The filling is the second layer from the bottom. I prefer to use vanilla flavored protein shake mix from Arbonne. But, I also tested the recipe with unflavored vegan protein powder.
And, I tested the recipe with honey instead of maple syrup since it’s usually cheaper per ounce. However, the cups are not as creamy and are more difficult to bite. Therefore, the finished recipe uses maple syrup. Plus, it keeps the recipe 100% vegan.
The filling and chocolate are made with almost two cups of healthy fats, like coconut oil. And, these cups have less sugar than traditional REESE’s peanut butter cups. I’m not even going to attempt to knock REESE’s peanut butter cups because I love them! Who doesn’t love the bright orange and black plastic wrapper from a vending machine filled with peanut butter? Ummm. Nobody. But, again, if you’re looking for a vegan (my hand is up), peanut butter and jelly cup option, this is THE ONE.
Just in case you were wondering…
I have two favorite food processors. Both of these were holiday presents from William Sonoma, but I found lower prices on Amazon. At first, I found owning two processors to be silly and just a waste of space, but on busy kitchen days, I have found them to be very helpful.
I own both of these:
I tried using silicon muffin tins for these peanut butter and jelly cups, but I found that the crust didn’t hold as well after freezing.
I’ve been using William Sonoma’s Goldtouch® non-stick muffin pan for over ten years, and I always have great results. For these cups, I used the 12-well and 6-well.
These cups have four layers and are thick, so I would not recommend the large muffin tin or mini muffin tin.
These peanut butter and jelly cups are:
Healthy snack or dessert
My new favorite low-sugar vegan peanut butter and jelly cups
2 cups salted roasted peanuts
½ cup cocoa powder
4 Tablespoons maple syrup
1 cup water
1 cup unflavored or vanilla flavored vegan protein powder
1 ½ cups creamy peanut butter
2/3 cup maple syrup
2/3 cup melted coconut oil
3/4 cup strawberry jelly
1 cup coconut oil, melted
1 cup cocoa powder
6 tablespoons maple syrup
Crust: Process peanuts and cocoa powder in a processor until it resembles a peanut meal. Then, 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 two tablespoons per cup.
Filling: Combine all ingredients in a 2-quart mixing bowl, mix, until creamy, but not thick. Divide filling across cups, about 2-2 ½ tablespoons per cup. Freeze muffin tin in the freezer, uncovered, for 2 hours.
Jelly: Remove muffin tin from the freezer, add two teaspoons of strawberry jelly to each cup using a spoon.
Chocolate: Whisk melted coconut oil, cocoa powder, and maple syrup in a small glass bowl. Transfer 2-3 teaspoons of chocolate to the cups with a measuring spoon. Freeze muffin tin in the freezer, uncovered, for 30 minutes.
Whole Roasted Unsalted Almonds can be substituted for the peanuts.
I prefer to use vanilla protein shake mix from Arbonne, but I also tried an unflavored protein powder.
I tried a silicon muffin tin. Unfortunately, the cups did not harden as well as the metal.
I prefer to store the cups in freezer safe containers for up to 1 month.
I tried the recipe with honey since it’s typically cheaper per ounce, but they are not as creamy.
Kitchen Tools: processor, 2-quart mixing bowl, 18 muffin liners, Regular size metal muffin tin, 12-well, and 6-well, small glass bowl, or another small bowl
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