April 10, 2022 Archie Watson

Vegan Peanut Butter and Jelly Cups

Created by the amazing Vegan By Eden

"One of my all time favourite combos in protein powder form

@botanikablends have delivered something so special

with this flavour and or course I had to use it in some no bake

treats a these are soft, chewy, delicious! I used a silicone

mini muffin tray to make these"

RECIPE

Makes 12 small cups

Base:

90g almond meal

90g rolled oats

60g maple syrup

80g peanut butter

2 tbsp water or as needed

Filling:

100g strawberry jam

Topping:

50g dark chocolate

Handful pecans, chopped

Method:

In a blender, combine the base ingredients. Mix together

until it starts to stick together, adding a tiny bit of water

gradually if needed - I used 2 tbsp. Once mixture is sticky,

press into a mini muffin pan (I used a silicone one for easy

removal)

Using your fingers, press into the middle of each, gently

pressing the mixture into the sides and making a well in the

middle for the filling.

Spoon in jam into the middle of each cup. Set in the

freezer for 2 hours or in the fridge for about 4 hours (I like to

prepare at night and leave them in overnight) once set,

remove cups from the muffin pan.

Melt the chocolate and drizzle over each cup. Sprinkle

with the chopped pecans. Enjoy!