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Peanut butter and Jam Chocolate cups

Ingredients - makes 3


  • 2/3 Tbsp peanut butter

  • 600g dark chocolate - I used Benefit Chocolate

  • 2/3 Tbsp Jam - I used Vanilla, Rhubarb and Strawberry Jam from Cherry Tree Preserves

  • 400g Vegan milk chocolate

  • 1 tbsp coconut oil - I used Pipkin

Method


  • Melt the dark chocolate with 3/4 of the coconut oil and put into cupcake cases in the freezer until solid

  • Add layer of peanut butter and freeze again

  • Add jam layer and freeze again

  • Finally melt the milk chocolate with remaining coconut oil and put on the to, freeze until solid

  • Let melt for a minute or 2 before eating


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