These no-bake mini bites are about to become your new favorite indulgent snack. Made with white chocolate, peanut butter, and homemade chia jam, these are a fun take on the classic peanut butter and jelly combo. My kids love these because everything is more fun in bite size, and I love that their snack has protein from peanut butter and fiber from chia seeds.
Utensils Used
Mini muffins silicone tin
PB&J Cup Ingredients
8 oz white chocolate chips, melted with 1 tsp coconut oil so it's smoother
1 cup natural peanut butter
Raspberry chia jam, recipe below
Raspberry Chia Jam
2 cups fresh raspberries, washed
2 tbsp chia seeds
1 tbsp pure maple syrup or honey
Raspberry Chia Jam
1In a medium sized bowl, use a fork or food masher to mash your berries. Stir in the chia seeds, then taste. If sweetener if needed, then stir in 1-2 tbsp pure maple syrup or honey. Mix again. Set aside to thicken for 10 minutes. Enjoy right away or transfer to a sealed container and store in the fridge. If freezing, store in the freezer in ice cube trays and then thaw in the fridge.
PB&J Cups
2Melt chocolate and coconut oil together and mix well. Pour 1-2 tsp melted chocolate into each mini muffin cup. Use a mini spoon to push the chocolate up to coat all edges of the muffin cup. Freeze for 10 min.
3Fill each cup with peanut butter and then chia jam. Add melted chocolate on top. Freeze for another 15+ minutes and enjoy!
Ingredients
Utensils Used
Mini muffins silicone tin
PB&J Cup Ingredients
8 oz white chocolate chips, melted with 1 tsp coconut oil so it's smoother
1 cup natural peanut butter
Raspberry chia jam, recipe below
Raspberry Chia Jam
2 cups fresh raspberries, washed
2 tbsp chia seeds
1 tbsp pure maple syrup or honey
Directions
Raspberry Chia Jam
1In a medium sized bowl, use a fork or food masher to mash your berries. Stir in the chia seeds, then taste. If sweetener if needed, then stir in 1-2 tbsp pure maple syrup or honey. Mix again. Set aside to thicken for 10 minutes. Enjoy right away or transfer to a sealed container and store in the fridge. If freezing, store in the freezer in ice cube trays and then thaw in the fridge.
PB&J Cups
2Melt chocolate and coconut oil together and mix well. Pour 1-2 tsp melted chocolate into each mini muffin cup. Use a mini spoon to push the chocolate up to coat all edges of the muffin cup. Freeze for 10 min.
3Fill each cup with peanut butter and then chia jam. Add melted chocolate on top. Freeze for another 15+ minutes and enjoy!
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