Healthier Peanut Butter Jam Cups

Ever since I remember loving peanut butter, I remember pairing peanut butter with a sweet condiment such as jam or honey to have on my toast or corn thins. I love the sweet taste of jam/honey that goes with the satisfying goodness and taste that is in the natural peanut butter. I have made peanut butter cups before but I felt like it was missing something, like the freshness of some berries or cherries. So, my latest creation is this healthier peanut butter jam cups. They have been a hit in my household and I can guaranttee they will be at yours too!

For the jam topping, I used my raspberry chia jam and cherry chia jam. These peanut butter cups are vegan, packed with good fat and low GI to keep you fuller for longer. I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe.

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For those of you counting calories and macros, please use the table below as a guide (the table does not include the calorie/macro count for the jam topping).

Makes 18 mini peanut butter jam cups 

Ingredients:

For the base:

• 1/2 cup dates, soaked in hot water for 30 minutes and then, drained;
• 1/2 cup walnuts;
• 2 tbsp cacao powder; and
• water.

For the filling:

• 1/4 cup peanut butter (I used Pic’s Peanut Butter);
• 1/2 cup peanut butter powder mixed with 1/2 cup hot water (you can substitute this with 1/2 cup peanut butter if you do not have peanut butter powder); and
• 1/2 cup dates, soaked in hot water for 30 minutes and then, drained.

For the topping:

• Raspberry chia jam or Cherry chia jam.

Method:

For the base:

1. Place the dates in a food processor and process until it becomes a thick paste. Then add the walnuts and cacaco powder and continue to process until the mixture is well combined;
2. The mixture should start to resemble cookie crumbs. Add a tbsp of water at a time and continue to process until the mixture resembles a cookie dough;

   

3. In a mini muffin silicon tray, place 1-2 tsp of the base mixture and press down until it forms an even disk in each muffin hole;

   

4. Place the tray in the freezer for 20-30 minutes to firm up;

For the filling:

1. Place all the filling ingredients in a food processor and process until well combined and the mixture resembles a thick paste;

   

2. Remove the muffin tray from the freezer and put 2-3 tsp of the filling mixture over the base;

   

3. Place the tray in the freezer for 20-30 minutes to firm up:

For the topping:

1. Remove the tray from the freezer and put 1 tsp of raspberry or cherry chia jam over the filling in each muffin hole;

   

2. Place the tray in the freezer for 1-2 hours to firms;
3. Stores in the freezer for up to 3 months;
4. Remove the peanut butter jam cups from the freezer 10 minutes before consumption; and
5. Enjoy for your mid-morning/afternoon snack.

Happy making,

Suba

Xx