Real Food Rating

PB and Jam Cups

May 27, 2025

20 mins

easy

Serves 20

Trick-or-Treat with a Healthy Twist!

Halloween is just around the corner, and we’ve conjured up the perfect treat for your little goblins and witches – Peanut Butter & Jam Cups! These delicious dark chocolate treats filled with homemade raspberry chia jam and smooth peanut butter aren’t just a tasty way to celebrate Halloween; they’re also a fantastic source of antioxidants from the dark chocolate and chia seeds, plus a dose of nutty goodness from the peanut butter. And let’s not forget the raspberry chia jam filling – it’s a berry-licious surprise!

Your little monsters will love these treats as much as the candy-filled ones!

Don’t let the sugar rush haunt you this year. Instead, whip up these spooky delights that are as nutritious as they are delicious!

 

DIETARY: V, VEG, DF, GF, EF

ALLERGENS: Nuts

AGE GROUP: 12 months+

SERVES: 20

PREP: 20 mins (+ 1-2 hours freezing time)

 

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Ingredients

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80g raspberries, frozen
1/2 tbsp (8g) chia seeds
1/2 tbsp (10ml) maple syrup
1/2 tsp (5ml) vanilla extract
1 cup (200g) melted dark chocolate (for coating)
PEANUT BUTTER LAYER
1/2 cup (125ml) peanut butter, smooth
1 tbsp (15g) coconut flour or vanilla protein powder (optional)
2 tbsp (40ml) maple syrup
1 tbsp (20ml) coconut oil, melted

Directions

1.
To make the raspberry chia jam, add all ingredients into a small saucepan and bring to the boil. Simmer on low for 10 mins, stirring and breaking up the raspberries. Set aside in a small bowl to cool (or place in the fridge to cool faster).
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2.
Meanwhile, prep the mini muffin moulds by coating the moulds with a thin layer of melted chocolate. Put in the freezer to set.
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3.
In a small bowl, mix all peanut butter layer ingredients until smooth.
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4.
Add a tablespoon of peanut mix into the moulds, followed by a dollop of raspberry chia jam.
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5.
Top jam with melted chocolate. Continue with all the moulds.
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6.
Place in the freezer for 1-2 hours or until set.
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Notes

STORING LEFTOVERS: Store in an airtight container in the fridge for up to 14 days or freeze for up to 4 months.
Prep tips: Alternatively, add layers to a baking tray and cut into small pieces once set.
Allergies: For a nut-free version: Swap peanut butter for pumpkin seed butter or tahini.
Easy ingredient swaps: Swap peanut butter for nut butter of choice. Swap raspberries for berries of choice.
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