Description
These Chocolate Raspberry Peanut Butter Cups are the perfect no-bake treat. A creamy peanut butter and raspberry jam filling is nestled between rich chocolate layers for a sweet, slightly tangy bite that melts in your mouth. Ideal for snacking, gifting, or stashing in the freezer for when cravings hit!
Ingredients
For the Chocolate Layers:
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1 cup semi-sweet or dark chocolate chips
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1 tablespoon coconut oil
For the Filling:
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½ cup creamy peanut butter
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2 tablespoons raspberry jam or preserves (preferably seedless)
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1 tablespoon maple syrup or honey
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Pinch of salt
Instructions
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Prepare Molds: Line a mini muffin tin with paper liners or use a silicone mini cup mold.
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Melt Chocolate: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
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Create Base Layer: Spoon about 1 teaspoon of the melted chocolate into each cup. Gently spread it to cover the bottom or tap the tin lightly to level. Freeze for 10 minutes.
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Make Filling: In a separate bowl, stir together peanut butter, raspberry jam, maple syrup (or honey), and a pinch of salt until well combined.
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Add Filling: Remove the muffin tin from the freezer. Add about 1 teaspoon of the peanut butter-raspberry mixture on top of each hardened chocolate base. Gently spread it to cover most of the chocolate layer.
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Top with Chocolate: Spoon another teaspoon of melted chocolate over the filling to completely cover it. Smooth the tops as needed.
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Set: Freeze or refrigerate for 20–30 minutes, or until the cups are fully set.
Notes
Nut-Free Option: Use sunflower seed butter for an allergy-friendly alternative.
Jam Choice: Seedless raspberry jam gives the smoothest texture, but any variety works.
Protein Boost: Add 1 teaspoon of your favorite protein powder to the filling for extra nutrition.