When I met my Fianc√©, Randy I can honestly say chocolate wasn’t my thing. I never liked chocolate cake, in fact if the option was chocolate cake or no cake, I would go with no cake. The only chocolate I really liked was white chocolate. I always chose the fruity candy, like starburst and skittles.

But I have to admit he changed me into a chocolate fiend. I realized I never gave it a chance. As I switched from eating fast food and mini cupcakes all the time to eating home cooked meals and cookies made from scratch my taste buds starting to change. What I thought was an incredible dessert before, often seemed way to sweet for my liking.

After my first taste of dark chocolate, I was in love. Something about a rich, bitter and smooth chocolate that made me wanting more.

The same happened with reese cups too. I used to love the reese eggs around Easter time. And I still do, but the second I tried a Justin’s dark chocolate peanut butter cup, it became my favorite.

Over the last couple years I have tried so many different types of nut butter cups, from Eating Evolved coconut butter cups to Free2b’s sunbutter cups I don’t know if I have a favorite.

But one thing that has become my favorite combinations is a rich, bitter dark chocolate with a smooth and creamy almond butter.

I have made so many different versions of them just over the last year. Combinations with frozen fruit, plain almond butter, sea salted variations, but one I haven’t done until now is a almond butter and jam cup.

These almond butter and jam cups include my own acai strawberry jam. The jam gives the cups the perfect combination of sweet, bitter and creamy.

These are an easy and delicious dessert, perfect to pull out of the fridge for a small after dinner treat.


Print Recipe
Almond Butter & Jelly Cups
Prep Time 20 minutes
Passive Time 20 minutes
Servings
almond butter jelly cups
Ingredients
Prep Time 20 minutes
Passive Time 20 minutes
Servings
almond butter jelly cups
Ingredients
Recipe Notes

For Jam: In a saucepan add acai packet and strawberries, on medium heat begin cooking the fruit down. As the fruit starts to look like a sauce add 1 tablespoon chia seeds. Continue to cook for 15-20 minutes, then pull of the heat and let cool.

For Cups: In a bowl place chocolate chips and coconut oil in a bowl and heat for 30 seconds at a time until chocolate is melted. Once chocolate is melted place muffin liners in a muffin tin. Place enough chocolate to cover the bottom of the liner. Add a teaspoon to tablespoon of almond butter, next a teaspoon of jam, then top with more melted chocolate. Freeze for 20 minutes.

Share this Recipe