Peanut Butter Jelly Cups
PREP
COOK
TOTAL
Author: Sabrina Dietz / Purple Avocado
Typ: Dessert
Cuisine: vegan
Portionen / Serves: should be enough for 6 – 7 muffin cups
Zutaten / Ingredients
- 200g (roughly 1 ½ cups) dark chocolate
- ca. 70g (about ¼ – ⅓ cup) peanut butter
- ca. 60g (about ¼ – ⅓ cup) coconut butter* (see notes) or coconut oil
- 3-5 tbsp maple syrup
- 1 pinch of salt
- ca. 2-3 tsp cherry jam (or any jam of choice)
EQUIPMENT
- 6 muffin paper cups
- 1 muffin tray (to keep the cups in shape)
- a thermometer to temper the chocolate
Zubereitung / Instructions
I. CHOCOLATE
- Place the paper cups in the moulds of the muffin tray and set aside.
- Add water to a pot and heat on medium heat. The water must not boil as it'll heat the chocolate too much and quickly.
- Chop the chocolate roughly and add about 70g (about ¾ of the first half) to a bowl and begin to slowly melt it over the hot water. Be careful to not let any water spill into the chocolate as it would become clumpy. Check the temperature from time to time. Dark chocolate melts at about 45 – 50°C (113 – 122°F)
- As soon as the chocolate is liquid remove the bowl from the heat and add another 30g (the rest of the first half), letting it melt completely. Wait until the temperature of the chocolate has decreased to about 25°C (77°F) before heating it up again to about 30-33°C (86 – 91,4°F)
- With a teaspoon spread the chocolate evenly into the 6 muffin moulds.
II. PEANUT BUTTER MASS
- While the chocolate is left to become firm (in the fridge it'll only take you about 5 minutes) we're going to prepare the middle layer: Therefore you mix the peanut butter with coconut butter* (check the notes) and a pinch of salt (you won't need that if you have salted peanut butter of course). If the mass still got clumps you can heat it in the microwave for 10 – 30 seconds.
- Add maple syrup according to taste.
- Check if the chocolate layer is solid before spreading the peanut butter on top. With a small spoon add a little dab of cherry jam in the middle and be careful to not let it run to the sides (check out the photos in the post)
III. CHOCOLATE
- Proceed with the remaining chocolate like you did for the first layer. Spread the chocolate evenly in all 6 cups and let it cool down and become solid in the fridge. Alternatively you can put it in the freezer for 15 – 20 minutes.
OPTIONAL
- If you like you can garnish your pb cups with nuts, peanut butter, icing sugar hearts or whatever comes to your mind. Enjoy shedding love or simply keeping them for yourself.
Anmerkungen / Notes
For coconut oil the flesh of the coconut is dried and pressed until the oil emerges.
For coconut butter the flesh of the coconut is blended until the oil emerges and forms a homogeneous mass.
It's quite easy to make coconut butter yourself. You just need to blend shredded coconut in a food processor. As I currently don't own such a device I resorted to store bought organic coconut butter.
If you absolutely can't find coconut butter you can still use the coconut oil – but be prepared for a slightly greasier result
For coconut butter the flesh of the coconut is blended until the oil emerges and forms a homogeneous mass.
It's quite easy to make coconut butter yourself. You just need to blend shredded coconut in a food processor. As I currently don't own such a device I resorted to store bought organic coconut butter.
If you absolutely can't find coconut butter you can still use the coconut oil – but be prepared for a slightly greasier result
Recipe by Purple Avocado at https://purpleavocado.de/en/peanut-butter-jelly-cups-5-ingredients/