mini pb&j cups

I guess I'm not alone in my love for PB&J as my classmates have been sending each other ideas for all things PB&J. So when I came across this recipe, I was sold -like literally, I dropped everything and made it then and there. Great thing was, I actually had most to all of the ingredients (with some modifications) so I really had no excuse not to dive right in.

I don't really buy or use jelly in any of my meals so that was something I had a shortage of. To solve this problem, I actually blended my supply of fresh blackberries and blueberries with some chia seeds to make my own jelly! Smart, right?

No, but really, it's actually really easy and I think it tastes so much better (not to mention, healthier) than store bought jelly/jam, which are usually full of preservatives and added sugar.

So here it is! Somewhat-my rendition to a Reese's PB cup

Here's what you'll need:
1/4 cup coconut oil
1/3 cup PB2
1 cup fresh berries
1 tbsp chia seeds
~4-6 tinfoil cupcake liners

Berry jelly
Blend a cup of fresh berries and a tbsp of chia seeds. Place in the fridge for about 30 minutes or at least it hardens up a bit.

PB&J cups
Microwave the coconut oil for about 8 seconds and then add the PB2. Mix well and ensure all the powdered peanut clumps are broken up. Add a thin layer of the peanut butter mixture into the foil cupcake liners. Place in fridge for at least 10 minutes. Once the peanut butter layer hardens, add a spoonful of the jelly and smooth/even it out. Add the last layer of peanut butter on top of the jelly and place in the fridge for another 10 minutes. Once it cools and hardens, pop them out of their liners and enjoy!

Happy Monday,

Theresa

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