Peanut Butter And Jelly Cups (Vegan, Gluten-Free)

Name: Peanut Butter And Jelly Cups (Vegan, Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 2 cups Salted Roasted Peanuts; 1/4 cups Cocoa Powder; 4 Tablespoons Maple Syrup; FOR THE FILLING:; 1 cup Water; 1 cup Vegan Protein Powder; 1-1/2 cup Creamy Peanut Butter; 2/3 cups Maple Syrup; 2/3 cups Coconut Oil; FOR THE JELLY:; 3/4 cups Strawberry Jelly; FOR THE CHOCOLATE:; 1 cup Coconut Oil; 1 cup Cocoa Powder; 6 Tablespoons Maple Syrup

Servings: persons

FOR THE CRUST:
2 cups Salted Roasted Peanuts
1/4 cups Cocoa Powder
4 Tablespoons Maple Syrup
FOR THE FILLING:
1 cup Water
1 cup Vegan Protein Powder
1-1/2 cup Creamy Peanut Butter
2/3 cups Maple Syrup
2/3 cups Coconut Oil
FOR THE JELLY:
3/4 cups Strawberry Jelly
FOR THE CHOCOLATE:
1 cup Coconut Oil
1 cup Cocoa Powder
6 Tablespoons Maple Syrup

1
Process peanuts and cocoa powder in a processor until it resembles a peanut meal. Add maple syrup, process until meal is thick, about 1-2 minutes. Line each muffin well with a muffin liner. Divide crust mixture evenly across cups, while packing the crust down with a spoon, about 2 tablespoons per cup.
2
Combine all filling ingredients in a 2-quart mixing bowl, mix, until creamy, but not thick. Divide filling across cups, about 2 to 2 1/2 tablespoons per cup. Freeze muffin tin in the freezer, uncovered, for 2 hours.
3
Remove muffin tin from the freezer. Add 2 teaspoons of strawberry jelly to each cup using a spoon.
4
For the chocolate, whisk melted coconut oil, cocoa powder, and maple syrup in a small glass bowl. Transfer 2 to 3 teaspoons of chocolate to the cups with a measuring spoon. Freeze muffin tin in the freezer, uncovered, for 30 minutes.

1697

kcal

Calories

152

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CRUST:, 2 cups Salted Roasted Peanuts, 1/4 cups Cocoa Powder, 4 Tablespoons Maple Syrup, and more.

Yes, Peanut Butter And Jelly Cups (Vegan, Gluten-Free) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!