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!
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
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!
