Peanut Butter and Strawberry Jelly Cups
Prep time: 
Cook time: 
Total time: 
Serves: 12 cups
  • 1 cup natural peanut butter
  • ¼ cup coconut oil, melted
  • 2 tbsp maple syrup
  • 2 tbsp salted peanuts, chopped
  • For the Jam:
  • 1 lb fresh strawberries, cored & chopped
  • 2 tbsp water
  • 2 tbsp sweetener (sugar, honey, or maple syrup)
  • 1 tbsp chia seeds
  1. Make the strawberry jam by combining strawberries, water, and sweetener in a medium saucepan over medium-high heat. Cook until strawberries begin to break down and give off liquid, about 5 minutes, then reduce heat to medium low. Simmer until mixture begins to thicken, about 5 more minutes. Stir in chia seeds and let cool.
  2. Line a mini muffin pan with paper liners.
  3. Combine peanut butter, coconut oil, and maple syrup in a medium bowl and stir to combine.
  4. Fill each muffin cup with 1 to 1½ teaspoons of peanut butter mixture. Place muffin pan in freezer for about 10 minutes, or until peanut butter is set.
  5. Remove pan from freezer and layer 1 tsp jam on top of each peanut butter cup.
  6. Top each cup with additional 1 teaspoon of peanut butter mixture. Top with chopped peanuts, if desired, and return pan to freezer for 10-20 minutes until set.
  7. Store peanut butter cups in airtight container in fridge or freezer. If frozen, let cups sit at room temperature for 5-10 minutes before eating. Enjoy!
Recipe by Heart & Stove at