Peanut Butter Jelly Cups
Recipe type: Gluten Free, Vegan
Prep time: 
Total time: 
Serves: 12 mini cups
  • ⅔ cup smooth or crunchy peanut butter
  • ½ cup coconut oil, melted
  • 2 Tbsp maple syrup
  • ½ - ¾ cup strawberry or raspberry jam, store bought or homemade
  1. Line a mini muffin pan with mini cupcake liners. You can also use a mini muffin silicone pan, which works best.
  2. In a medium sized mixing bowl, whisk together peanut butter, melted coconut oil and maple syrup.
  3. Spoon approx. 2½ teaspoons of mixture into each mini cup.
  4. Place in the freezer for 10-15 minutes or until the bases are just set but not completely hardened. You still want them to be soft to the touch.
  5. Spoon approx. ½ - 1 tablespoon of the jam onto the centre of each peanut butter base, ensuring it doesn’t spread to touch the sides.
  6. Fill the cups up with remaining peanut butter mixture, covering the jam layer.
  7. Freeze for a further 30 minutes - 1 hour or until completely hardened.
  8. To serve, let the cups thaw for 10 minutes at room temperature.
  9. Enjoy!
Store in an airtight container, refrigerated, for 1 week - 10 days.

When you’re setting the bases in the freezer, don’t let them go completely hard. You want them to still be soft to the touch, this will help the top layer stick to the base layer when freezing the cups at the end.

I used strawberry jam for my cups. When dolloping the jam onto the bases, make sure that your jam doesn’t spread to the sides. You want to leave a small gap between the edges and the jam, so the jam doesn’t spill out and it’s all encased.
Recipe by Wholesome Patisserie at