Chocolate Peanut Butter and Raspberry Jam Cups
Servings
6
Total Time
25 MIN
Calories: 205 |
Protein: 6g |
Carbs: 21g |
Fat: 11g |
Fiber: 2g
Ingredients
1/2 cup
PBfit Original
- 1 cup dark chocolate chips
- 2 Tbsp BBF Virgin Coconut Oil Melted
- 6 tsp raspberry jam
Directions
- Add 6 cupcake holders to a muffin tray.
- Melt coconut oil and chocolate chips in the microwave for about 15-20 seconds intervals. Stir in between until the chocolate is melted.
- Add about 2 teaspoons of the chocolate mixture to each cupcake liner.
- Place in the freezer for about 5-10 minutes, until the bottom layer has settled.
- 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.
- 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.