peanut butter-jelly chocolate cups
Peanut butter-jelly chocolate cups
- 10 March 2020
Peanut butter-jelly chocolate cups - a delicious vegan recipe that will melt in your mouth. The great vegan recipe for any occasion.
Peanut butter-jelly chocolate cups
gluten-free
soy-free
Makes: 4 cups Time: 3 h (30 min prep + 2h30 min wait)
Ingredients:
Cups:
60 g dark vegan chocolate
8 g peanut butter
24 g blueberry jam
35 g cocoa butter
Toppings:
12 dehydrated blueberries
4 pinches yellow nutsedge caramelized crunchies
Important equipment:
4 silicone cupcake molds (75 ml / 2,54 oz each)
Instructions:
1. Over the double boiler melt 20 g of chocolate and fill equally silicon molds. Place them in the fridge for the chocolate to harden.
2. In the meantime measure peanut butter and jam.
3. When the chocolate is hard to take the cupcakes out of the fridge.
4. Over the double boiler melt the rest of the chocolate (40 g).
5. While the chocolate is melting place divide peanut butter and jam in.
6. Place peanut butter in the middle of the harden chocolate in silicone molds and then the jam over it.
7. Make sure the jam and peanut butter stay in the middle and do not touch the silicone mold.
8. Pour the chocolate in the cupcake molds so it covers the peanut butter and jam.
9. Gently move them into the fridge for the chocolate to harden.
10. When the chocolate is solid, over the double boiler melt cocoa butter and pour it evenly over the chocolate. At this point, you can place three dehydrated blueberries on top. Place in the fridge to harden.
11. After about minutes when the cocoa is solidifying but is not quite solid yet, sprinkle with caramelized nuts and put back in the fridge for cocoa to harden fully. Store in the fridge.
Notes and tips:
- You should be able to find dehydrated blueberries and yellow nutsedge caramelized crunchies in the bakery section of your local supermarket, but you can also use any other toppings of your choice.
- Make sure you use good quality 100% peanut butter and mix it well before use.
Thank you!
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