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.
8ozwhite chocolate chips, melted with 1 tsp coconut oil so it's smoother
1cupnatural 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
1
In 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
2
Melt 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.
3
Fill each cup with peanut butter and then chia jam. Add melted chocolate on top. Freeze for another 15+ minutes and enjoy!
8ozwhite chocolate chips, melted with 1 tsp coconut oil so it's smoother
1cupnatural 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
1
In 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
2
Melt 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.
3
Fill each cup with peanut butter and then chia jam. Add melted chocolate on top. Freeze for another 15+ minutes and enjoy!
