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Peanut butter is my jam. Pun totally intended.
I know that when I think of peanut butter, I immediately think of peanut butter and jelly. It's a timeless classic that we all know, love, and appreciate. There's just something about the sweet and the savory/salty notes coming together that instantly take you back to a simpler time. Childhood.
Another thing that comes to mind with peanut butter is that age old question, creamy or crunchy? It seems as if though such an easy question could completely divide the world. Well, what if I told you that you could have both? What if I told you that we could all live in peace and harmony, never being forced to choose sides again?
I didn't want to use this peanut butter in a typical way. I wanted to be sure that the texture and flavors were still able to stand out and be shown off for what they were. So, I took a giant step outside of the box, and my comfort zone with making these PB&J Cups.
These PB&J Cups are completely vegan, right under 100 calories each, and packed with the protein and peanut butter and jelly flavor that we all crave! What's better is that these PB&J Cups are super easy to make. Seriously. Super easy.
I was a little nervous with making these since initially the mixture was pretty wet, but after a while in the freezer they did exactly as they were supposed to do! And man, are these bad boys stuffed with the goodness of this berry chia jam. They are literally bursting with fresh and tart berry flavor that pairs so perfectly with the sweet and salty of the peanut butter.
Mm, yummy! I've enjoyed these as both a pre and post workout snack this whole week. But, I'm not the only one that's been enjoying them. It seems like every time I go to the fridge to get one, a few more are missing!
PB&J Cups
TheSkinnyFork.com
The Skinny:
Servings: 14 • Size: 1 Cup • Calories: 99 • Fat: 9.3 g • Carb: 2.6 g • Fiber: 1 g • Protein: 3 g • Sugar: 0.6 g • Sodium: 42.9 mg
Ingredients:
1 C. Fresh Berries (I used Strawberries & Raspberries)
4 Tsp. Chia Seeds
1/4 C. Coconut Oil, Warmed
1/2 C. Peter Pan® Simply Ground Peanut Butter
1 Packet Sweetener (Monk Fruit, Stevia, Etc.)
1 Tsp. Ground Flax Seeds
Directions:
Line your mini muffin tin with papers and set aside.
Add your berries and about 1 tbsp. water to a small sauce pan and heat over medium heat for 5 minutes or so until the berries are softened.
Remove from the heat and mash the fruit up into a chunky sort of puree.
Add in the chia seeds and shirt to combine; place into the refrigerator for 5-10 minutes to thicken.
Now for the peanut butter! I got mine on the top shelf of my local Walmart.
I bet you didn't know that's exactly where stores like to keep the more health conscious and better-for-you products!
While your jam is setting up, combine the coconut oil, peanut butter, sweetener and flax seeds into a bowl together.
Stir well to combine.
I merely put my coconut oil in the hands of Chef Mic for about 10 seconds or so. I wanted the oil softened and melted but not HOT.
Spoon about 1 Tbsp. of the peanut butter mixture into each of the pined and prepared mini muffin cups.
Top the peanut butter with about 2 Tsp. of the berry chia jam.
Top the cups with about 1/2 Tbsp. of the remaining peanut butter.
Try to be sure that the jam is covered as best you can.
Place in the freezer for about an hour to let them firm back up.
The tops may crack a bit while the chia seeds still expand with the liquid of the jam.
Remove from the freezer and enjoy right away.
These stay good in the freezer for months as a frosty treat, or stay well in the fridge for up to a week!
I've shared my favorite way to enjoy peanut butter, now I'd love to hear what your favorite peanut butter recipe is!
