The combination of salty peanut butter and sweet chia raspberry jam makes these chocolatey morsels mouth-wateringly moorish!
And what’s even better than the fabulous taste of these Peanut Butter & Jam Cups is that they are only 128 calories each! So you can enjoy these as part of your healthy eating plan to lose baby weight.
The kids will LOVE them too!
Note: If your little one is allergic to peanut butter or is unable to bring peanut butter into their school and you were thinking of packing some of these treats for their school lunch; sesame seed butter aka ‘tahini’ makes a great substitute for peanut butter in this recipe.
Ingredients (Makes 6)

  • 100 grams dark chocolate (I used 70% cacao)
  • 6 teaspoons of peanut butter 
  • Raspberry chia jam

Recipe for raspberry chia jam

  • ½ cup frozen raspberries (you could also use fresh)
  • 1 tablespoon of water
  • ½ tablespoon rice malt syrup (you could also use honey or maple syrup)
  • 1 tablespoon of chia seeds (I use white but there is really no difference between white and black)

Directions for raspberry chia jam

  1. Pop all ingredients into small saucepan and heat until mixture starts to bubble. Reduce heat and continue stirring until thickened which should only take about 3 or 4 minutes. Be sure to squish the raspberries with the back of your spoon so there are no lumpy bits left.
  2. Remove from heat and allow to cool.

Tip: I always double this mixture so I have an extra stash of jam on hand. You can keep it in the fridge for up to a week in an airtight container. You can add a dash of water to the left over jam if you want it a little thinner in consistency.
Method for making the PB & J Cups.

  1. Melt chocolate using your preferred method
  2. Pop a teaspoon of melted chocolate into your mould or patty case. Tilt the moulds/cases around so you get the chocolate to coat the bottom and sides. You may need to do this a few times as it cools so the chocolate stays up the sides and doesn’t run straight back to the bottom.
  3. Pop in the fridge or freezer to set.  
  4. Once chocolate is set, remove from fridge or freezer and pop and teaspoon of peanut butter in and spread it evenly over the base.
  5. Now pop a teaspoon on raspberry chia jam on top of peanut butter and spread it evenly over peanut butter.
  6. Lastly pop the remaining chocolate over the top of the chia jam.
  7. Pop in the fridge to set and ENJOY!!!

128 calories each
(based on each batch yielding 6 serves)
HUGE thank you to Shelly Robb for this lovely recipe!
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