Peanut Butter Cups with Raspberry Chia Jam

Ingredient List

For the cups:
1 cup 70% or darker chocolate chips (We like Lily’s Sweets or Pascha brand)
1 T coconut oil

For the filling:
1 1/2 cups natural peanut butter (Ingredients should be peanuts and salt!)

For the jam:
3 T chia seeds
1 cup fresh raspberries
2 t honey or liquid stevia
1 T unsweetened almond milk


We drew inspiration from Crowded Kitchen’s chocolate cashew butter cup recipe for this Valentine’s Day treat! Like we need another reason to love the peanut butter and chocolate combination! These are no sugar added, pack a powerful punch of fiber (thanks to the raspberries and chia seeds!) and can easily be made vegan (just make sure to purchase chocolate chips without milk added and use liquid stevia instead of honey).  We made a couple tweaks to the original recipe to simplify, but these promise to be your best Valentine’s Day treat ever.

  1. Make your jam – place 1 cup raspberries in food processor and process until a jam consistency forms. Add almond milk, honey or stevia. Stir in chia seeds and place in refrigerator to chill for at least an hour or until thickened.
  2. While your jam chills, heat 1 cup chocolate chips with coconut oil in the microwave in 30 second intervals until completely melted.
  3. Put muffin tin liners in either a regular sized muffin tin or a mini muffin tin
  4. Place a spoonful of melted chocolate in each liner and swirl around until it coats the sides
  5. Place tin in the freezer for ten minutes until chocolate is set
  6. Spread a spoonful of peanut butter in liners until cups are about halfway full
  7. Spread a thin layer of the raspberry chia jam on top of the peanut butter (cups should be about 3/4 full)
  8. Cover with another spoon of melted chocolate
  9. Place back in freezer until all ingredients are set, then store in the refrigerator
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