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30 • minutes
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30 • cups
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Not too hard!

Chocolate PB & J Love Cups

5/5 (1)


  • Chocolate cups
  • tick1/4 cup cacao butter
  • tick1/4 cup Chantal Organics Coconut Oil
  • tick3 tbsp liquid sweetener (Chantal rice syrup, maple syrup)
  • tick1/3 cup cacao powder
  • tick1 tsp vanilla extract
  • tickPinch Chantal Organics Sea Salt Fine
  • Raspberry jam
  • tick1/2 c raspberries (defrosted)
  • tick1 tbsp liquid sweetener of choice (Chantal rice syrup, maple syrup)
  • tick1 tbsp Chantal chia seeds
  • tick1/2 tsp vanilla extract
  • tick2 tbsp freeze dried raspberries (optional)
  • tick1/2 cup Chantal Organics Peanut Butter Smooth, chilled


  • Step 1.

    Prep: Place peanut butter jar in freezer to chill. Defrost raspberries if using frozen.

  • Step 2.

    Chocolate cups: Melt cacao butter over a low heat, add coconut oil, then remove from heat and stir until melted. Stir through remaining chocolate ingredients, then place over a bowl of iced water and stir it semi-regularly while it cools to room temperature.

  • Step 3.

    Raspberry jam & peanut butter: Meanwhile, mash the raspberries to a puree, then add remaining jam ingredients and whisk until they form a coulis type texture.

  • Step 4.

    Measure the size of your moulds, then divide that by 4 (and round down) - this is your measurement for each of your chocolate, PB, jam, and final chocolate layers. Eg my moulds were ~ 1 1/2 tsp total, so I used ~1/3 tsp for my measure.

  • Step 5.

    Assemble: Spoon 1/3 tsp chocolate into each mould then place in freezer for 5 minutes, or until it starts to set. Remove, then using the end of a teaspoon, push the semi-hardened chocolate up the sides of each mould. Place 1/3 tsp of peanut butter on top, then 1/3 tsp of jam, pressing down slightly if needed, then a final 1/3 tsp of chocolate to cover. If the base chocolate starts to melt too much, place it back in the freezer to reset a bit more (so you can get it up the sides).

  • Step 6.

    Place back in the freezer for 15-30 minutes until fully set.

  • Step 7.

    Store in the fridge or for up to 2 weeks. If using freezer, remove for a few minutes before eating (to let the chocolate come closer to room temperature, it has better flavour that way).

  • Serving suggestion

    Make it nut free - Use your favourite seed butter - sunflower, watermelon, or Chantal hulled tahini. If using hulled tahini, add a dash extra sweetener to the jam and/or chocolate, as tahini is a bit bitter on its own.

Chantal Organics Products used

Coconut Oil
Chia Seeds
Whole Peanut Butter Smooth

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