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    Afternoon Tea

    Peanut Butter and Jelly Cups

    dairy-free
    dessert
    sweet
    top
    treat
    vegan
    vegetarian
    ​

    12 servings

    porções

    15 minutes

    tempo ativo

    55 minutes

    tempo total
    Começar a Cozinhar

    Ingredientes

    1/2 cup creamy peanut butter*

    1/4 cup refined coconut oil

    2 Tbsp maple syrup

    1/4 cup strawberry jam

    Instruções

    Line a mini muffin tin with cupcake liners. You can make these in a regular-sized muffin tin too. This recipe will make 12 mini cups or 6 regular-sized cups.

    Add the peanut butter, refined coconut oil, and maple syrup to a small saucepan and heat on low. Stir continuously with a wooden spoon for about 1-2 minutes or until the mixture is melted, liquid-y, + totally combined with no clumps remaining.

    Carefully spoon this mixture into each cupcake liner, creating a ¼ inch layer on the bottom. Place your muffin tin in the freezer for 5 minutes to set the first layer.

    Next, top each peanut butter jayer with ½ - 1 tsp strawberry jam (or 1 Tbsp for regular-sized cups). Use a spoon to flatten it out a bit and place your muffin tin back in the freezer for another 5 minutes.

    Before you remove your muffin tin again, check your peanut butter. If it’s firmed up a bit, you may want to carefully reheat it. Carefully spoon this peanut butter mixture into each cupcake liner, completely covering the jam. Use a spoon to level out each cup and add more peanut butter mixture where needed. Then, place the muffin tin in the freezer for a final 20-30 minutes.

    Store your peanut butter + jam cups in the freezer in an airtight container for up to 8 weeks. We do not recommend leaving them out of the freezer for more than a few minutes, however, as they do tend to get a bit melty - especially in the heat. Enjoy!

    Nutrição

    Tamanho da Porção

    1 g

    Calorias

    262 kcal

    Gordura Total

    20 g

    Gordura Saturada

    10 g

    Gordura Insaturada

    8 g

    Gordura Trans

    -

    Colesterol

    -

    Sódio

    107 mg

    Carboidrato Total

    19 g

    Fibra Dietética

    1 g

    Açúcares Totais

    12 g

    Proteína

    5 g

    12 servings

    porções

    15 minutes

    tempo ativo

    55 minutes

    tempo total
    Começar a Cozinhar

    Pronto para começar a cozinhar?

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    Ingredientes

    1/2 cup creamy peanut butter*

    1/4 cup refined coconut oil

    2 Tbsp maple syrup

    1/4 cup strawberry jam

    Instruções

    1

    Line a mini muffin tin with cupcake liners. You can make these in a regular-sized muffin tin too. This recipe will make 12 mini cups or 6 regular-sized cups.

    2

    Add the peanut butter, refined coconut oil, and maple syrup to a small saucepan and heat on low. Stir continuously with a wooden spoon for about 1-2 minutes or until the mixture is melted, liquid-y, + totally combined with no clumps remaining.

    3

    Carefully spoon this mixture into each cupcake liner, creating a ¼ inch layer on the bottom. Place your muffin tin in the freezer for 5 minutes to set the first layer.

    4

    Next, top each peanut butter jayer with ½ - 1 tsp strawberry jam (or 1 Tbsp for regular-sized cups). Use a spoon to flatten it out a bit and place your muffin tin back in the freezer for another 5 minutes.

    5

    Before you remove your muffin tin again, check your peanut butter. If it’s firmed up a bit, you may want to carefully reheat it. Carefully spoon this peanut butter mixture into each cupcake liner, completely covering the jam. Use a spoon to level out each cup and add more peanut butter mixture where needed. Then, place the muffin tin in the freezer for a final 20-30 minutes.

    6

    Store your peanut butter + jam cups in the freezer in an airtight container for up to 8 weeks. We do not recommend leaving them out of the freezer for more than a few minutes, however, as they do tend to get a bit melty - especially in the heat. Enjoy!