Vegan PB & J Cups
We teamed up with Green Mountain Peanut Butter to create a surprisingly simple and irresistible vegan treat! Peanut butter and Jam encased in dark chocolate and sprinkled with sea salt. Try it with your favorite jam or better yet…every jam!
Serving Size: 12 PB&J cups
9 oz. dark chocolate (Lake Champlain Chocolate 80%)
3.5 oz (100g) Creamy Green Mountain Peanut Butter
3.5 oz (100g) Blake Hill Tart Cherry With Cardamom & Port Jam
Instructions
1
Line a cupcake tray with medium-sized cupcake cases
2
Place chocolate into a double boiler and over low heat stir the chocolate until melted and smooth
3
Fill each cupcake case with a small spoonful of melted chocolate, just enough to coat the bottom and halfway up the sides. If you want, you can use a small brush (or a knife) to nudge the chocolate up the liners' sides carefully. Pop in the freezer for 10 minutes.
4
Remove cupcake tray from freezer
5
Stir peanut butter well in jar before using to mix in separated oils
6
Add peanut butter and jam to each cup, spreading it evenly between all cups
7
Top with melted chocolate to cover the peanut butter and jam. Put back in the freezer for another 10 minutes.
8
Once the chocolate on top begins to set, sprinkle it with coarse sea salt. Freeze again for 10 minutes or until set.
9
Serve immediately or store in the fridge. Remove from fridge 5-10 minutes before serving to bring them to room temperature. Serve and Enjoy!
Suggested Jams
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