Peanut Butter & Jelly Cups (only 5 ingredients)

Recipe for Reese's inspired peanut butter jelly cups. Peanut butter, jam and dark chocolate in a parliné shape. 5 ingredients only and kind of healthy-ish and vegan. #dessert #sweet #no #valentines #recipe #vegan #healthy

Just like last year you won’t see any lovely love is everywhere valentines day recipes from me. #sorrynotsorry I’m simply to bitter, cold and happily in love for such consumption oriented holidays. My human of choice is always suffocated with love, affection and food, we’re definitely not in need for a special day on which we show how much we love each other. We’re  ‘Hopaness Romtic‘ 24/7 (oh gosh, you see, this is gonna be another post that’s serious af)

Crunchy oven Fries with two vegan dips

Yet, I couldn’t help but notice that I posted the last sweet dessert in November. And as I’m a hopaness romtic, when it comes to peanut butter I’ve got yet another sinful dessert for you. Quite a giant taste- but also calorie-wise.

These pb + jelly cups are definitely don’t fall into line with my current fitness and health oriented lifestyle (2017 was a rather unsporting, undisciplined year…)
The upside though is that these Reese’s inspired peanut butter jelly cups are so rich and heavy that I can’t possibly eat more than a half at once.

Recipe for Reese's inspired peanut butter jelly cups. Peanut butter, jam and dark chocolate in a parliné shape. 5 ingredients only and kind of healthy-ish and vegan. #dessert #sweet #no #valentines #recipe #vegan #healthy

Peanut butter Jelly Cups

In order to achieve the cute little shapes I’ve used a muffin tray along with some muffin paper cups. If you don’t own a muffin tray you can layer your chocolate and peanut butter in pretty much every mould you have. Just make sure to cover your mould with baking paper, foil or the like in order to be able to remove the cups once they’re firm.

Recipe for Reese's inspired peanut butter jelly cups. Peanut butter, jam and dark chocolate in a parliné shape. 5 ingredients only and kind of healthy-ish and vegan. #dessert #sweet #no #valentines #recipe #vegan #healthy

How to temper chocolate

The peanut butter jelly cups consist of three layers. A creamy, nutty peanut butter layer with a sweet jam core is coated with tempered, dark chocolate. This is the first time I took actually took the time to temper the chocolate and though it takes a little longer I’d recommend to go that extra mile.

Tempering chocolate helps obtaining the aroma as well as the shiny, flawless surface. If you don’t temper your chocolate it’ll become matte and lose some flavour. Tempering means slowly and carefully melting the chocolate and – once it has melted – cooling it down again to about 25°C / 77°F only to reheat it again to about 30- 33°C / 86 – 91,4°F – the perfect temperature to process the chocolate further.

Recipe for Reese's inspired peanut butter jelly cups. Peanut butter, jam and dark chocolate in a parliné shape. 5 ingredients only and kind of healthy-ish and vegan. #dessert #sweet #no #valentines #recipe #vegan #healthy

Handy utensils for processing chocolate

  • An absolute chocolate pro might be able to feel the desired temperatur on his lower lip. All the others might want to bring a thermometer* 😉 For my first kitchen thermometer I spent not more than 15€ and so far I’m quite happy with it.
  • I found another very practical device at a fair and was quite sceptical at first. But it’s more than suitable for melting chocolate and stirring in bowls without needing a second hand. I love it and don’t want to go without my Staybowlizer* anymore 😀 

Recipe for Reese's inspired peanut butter jelly cups. Peanut butter, jam and dark chocolate in a parliné shape. 5 ingredients only and kind of healthy-ish and vegan. #dessert #sweet #no #valentines #recipe #vegan #healthy

Peanut Butter Cups with a fruity surprise

Covered by layers of dark chocolate lies a sweet and creamy layer of peanut butter, containing a little dab of fruity cherry jam.

In order to ensure that the pb layer stays firm in shape it’s important to add another ingredient. I’m talking about coconut butter (which is different from coconut oil) which prevents the peanut butter mass from dissolving.

Yet I recommend to store your Pb & Jelly cups in the fridge. In favour of taste and calories I tried to keep the amount of coconut butter as low as possible, which consequently leads to a decrease in firmness.

Fresh from the fridge the pb layer will still be a little soft, especially when you bite into the crisp chocolate. This contrast between crunchy chocolate and soft and creamy peanut butter is quite heavenly.

 

Recipe for Reese's inspired peanut butter jelly cups. Peanut butter, jam and dark chocolate in a parliné shape. 5 ingredients only and kind of healthy-ish and vegan. #dessert #sweet #no #valentines #recipe #vegan #healthy

Coconut butter vs coconut oil

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

Peanut Butter Jelly Cups
 
PREP
COOK
TOTAL
 
Author:
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
  1. Place the paper cups in the moulds of the muffin tray and set aside.
  2. 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.
  3. 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)
  4. 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)
  5. With a teaspoon spread the chocolate evenly into the 6 muffin moulds.
II. PEANUT BUTTER MASS
  1. 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.
  2. Add maple syrup according to taste.
  3. 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
  1. 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
  1. 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

More recipes for peanut butter junkies

Aquafaba Peanut Butter Mousse au Chocolat

Chocolate Peanut Porridge

Vegan Date Brownies

Vegan Chocolate Mousse with silken Tofu

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Recipe for Reese's inspired peanut butter jelly cups. Peanut butter, jam and dark chocolate in a parliné shape. 5 ingredients only and kind of healthy-ish and vegan. #dessert #sweet #no #valentines #recipe #vegan #healthy


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