Description

These vegan Peanut Butter and Jelly Cups combine rich, smooth peanut butter with vibrant berry jam, all encased in a luscious layer of vegan chocolate. Perfect for a delightful plant-based treat, this recipe is easy to make using simple ingredients and a bain-marie melting technique. Enjoy a delicious, dairy-free dessert that can be stored for up to a week or frozen for longer preservation.

Ingredients

Scale

Jam Filling

300 g frozen berries (strawberries and raspberries)
1 tablespoon lemon juice
30 g superfine sugar (caster sugar)
1 tablespoon cornstarch (cornflour)

Chocolate Shell

300 g vegan chocolate

Peanut Butter Filling

150 g smooth peanut butter
20 g vegan powdered sugar (icing sugar)
½ teaspoon sea salt (plus extra for garnish)

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Instructions

Prepare the Berry Jam: Add the frozen berries, superfine sugar, and lemon juice to a saucepan and bring to a simmer. Cook for 10 minutes, stirring frequently to prevent sticking. Stir in the cornstarch, whisk well, and cook for an additional 3 minutes while whisking continuously. Remove from heat and set aside to cool to room temperature for 20 minutes.
Line Muffin Tray: Place 8 muffin cases into a muffin tray to prepare for molding the chocolate cups.
Melt the Chocolate: Finely chop the vegan chocolate and place in a heat-resistant bowl. Set the bowl atop a saucepan filled about 1/4 with simmering water, creating a bain-marie. Stir occasionally with a rubber spatula until the chocolate is fully melted and smooth.
Form Chocolate Shells: Spoon one tablespoon of melted chocolate into each muffin case. Swirl the cases so the chocolate coats the sides evenly. Place the tray in the fridge to set the chocolate shells for at least 15 minutes.
Make Peanut Butter Filling: Mix smooth peanut butter and powdered sugar in a bowl until smooth. Spoon approximately one tablespoon of this mixture into each chilled chocolate cup, smoothing the surface with the back of a spoon. Next, spoon 1-2 teaspoons of the cooled berry jam on top and spread evenly.
Add Chocolate Tops: Reheat any remaining melted chocolate as needed and pour it over the jam layer to seal the cups.
Set Completely: Return the tray to the fridge and allow the peanut butter and jelly cups to set fully for 30 minutes. Before serving, sprinkle a pinch of sea salt on top for a flavor contrast.
Storage Instructions: Store the peanut butter and jelly cups in an airtight container in the refrigerator for up to one week. For longer storage, freeze them and defrost at room temperature for about an hour before serving.

Notes

Ensure the berry jam is fully cooled before adding to the peanut butter cups to avoid melting the chocolate shell.
Use vegan chocolate and powdered sugar to keep the recipe fully vegan.
Add a pinch of sea salt on top to enhance the flavors and balance sweetness.
These cups can be frozen for longer storage; thaw at room temperature before enjoying.
Optional: Swap frozen berries with fresh if preferred, but reduce cooking time slightly.