Chocolate Peanut Butter and Raspberry Jam Cups

INGREDIENTS

• 1/2 cup PBfit Classic
• 6 tsp raspberry jam
• 2 Tbsp BBF Virgin Coconut Oil Melted
• 1 cup dark chocolate chips

DIRECTIONS

1. 1

   Add 6 cupcake holders to a muffin tray.

2. 2

   Melt coconut oil and chocolate chips in the microwave for about 15-20 seconds intervals. Stir in between until the chocolate is melted.

3. 3

   Add about 2 teaspoons of the chocolate mixture to each cupcake liner.

4. 4

   Place in the freezer for about 5-10 minutes, until the bottom layer has settled.

5. 5

   Next, scoop about 1 teaspoon of peanut butter on top of the bottom layer. Let freeze for 5 minutes. Next, scoop 1 teaspoon of raspberry jam on top of the peanut butter and let set in the freezer for 5 minutes. Remove from the freezer and divide the rest of the melted chocolate on top.

6. 6

   Allow setting in the freezer for about 15 minutes. Once set, remove them from the freezer and let them come to room temperature, and eat. Store in the fridge.

7. 7

   Enjoy your Chocolate Peanut Butter and Raspberry Jam Cups!