Chocolate Peanut Butter Jelly Cups

Chocolate Peanut Butter Jelly Cups Vegan

Chocolate Peanut Butter Jelly Cups Vegan

Chocolate Peanut Butter Jelly Cups Vegan

It’s peanut butter jelly time.

PB&J has always been one of my favourite flavour combinations, back to my packed lunch sandwiches at school. So I don’t know why it took me so long to combine my other love affair (chocolate, duh) with PB&J, but now that I have, there’s no going back!

This recipe is a nutritious twist on Reese’s Peanut Butter Cups, although I’ve also got a recipe for Chocolate Sticky Toffee Cups and Raw Cookie Dough Cups Cups which I definitely recommend trying! The base uses my basic recipe for Homemade Chocolate. It’s refined sugar free and Paleo-friendly, and only requires three basic ingredients – coconut oil, cacao powder, and maple syrup. However, feel free to replace this with any other high quality dark chocolate, at least 70% cocoa.

I normally use smooth natural peanut butter, but I’ve experimented with crunchy almond butter and even macadamia nut butter! I love using my homemade Raspberry Chia Jam in these but if you’re feeling lazy and would rather use store-bought jam, that’s absolutely fine! I recommend choosing one with little or no refined sugar.

Chocolate Cups


Makes 8 cups


  • 200g dark chocolate
  • 1/4 cup smooth peanut butter (or almond butter)
  • 1/4 cup Raspberry Chia Jam (or any other jam)


  1. Line a mini muffin tin with small cupcake liners.
  2. Melt the chocolate over a low heat in a saucepan and pour about 1 tablespoon into the bottom of each cupcake liner, to thinly cover the bottom. Tilt so the chocolate goes up the sides slightly. Make sure you only use half the chocolate mixture for this step. Place these in the freezer for about 10 minutes to set.
  3. Remove from the freezer and place 1/2 teaspoon of peanut butter over the chocolate in each liner.
  4. Add 1/2 teaspoon of Raspberry Jam on top of the peanut butter.
  5. Pour enough of the chocolate mixture over the jam to cover it completely. Sprinkle with a few cacao nibs or dried raspberry pieces (optional).
  6. Return to the freezer for at least 15 minutes until completely hardened. Store in a sealed container in the fridge as they will melt at warm temperatures.

Don’t forget to tag me on Instagram @elibrechernutrition if you give this a try – I would love to see!

For more peanut butter-based recipes, check out my Peanut Butter Caramel Squares and my Low Carb Peanut Butter Granola.

Chocolate Peanut Butter Jelly Cups Vegan PorridgeChocolate Peanut Butter Jelly Cups Vegan


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