The Pioneer Woman Tasty Kitchen
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Peanut Butter and Jelly Cups (Vegan, Gluten-Free)

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Level: Easy

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Description

These peanut butter and jelly cups are vegan, gluten-free, and high in protein. They only need 30 minutes of preparation. Mom approved.

Ingredients

  • FOR THE CRUST:
  • 2 cups Salted Roasted Peanuts
  • ¼ cups Cocoa Powder
  • 4 Tablespoons Maple Syrup
  • FOR THE FILLING:
  • 1 cup Water
  • 1 cup Vegan Protein Powder
  • 1-½ cup Creamy Peanut Butter
  • ⅔ cups Maple Syrup
  • ⅔ cups Coconut Oil
  • FOR THE JELLY:
  • ¾ cups Strawberry Jelly
  • FOR THE CHOCOLATE:
  • 1 cup Coconut Oil
  • 1 cup Cocoa Powder
  • 6 Tablespoons Maple Syrup

Preparation

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.

Combine all filling ingredients in a 2-quart mixing bowl, mix, until creamy, but not thick. Divide filling across cups, about 2 to 2 ½ tablespoons per cup. Freeze muffin tin in the freezer, uncovered, for 2 hours.

Remove muffin tin from the freezer. Add 2 teaspoons of strawberry jelly to each cup using a spoon.

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.

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