Lately I have been obsessed with peanut butter and jelly. It has become a huge part of my breakfast of choice whether it be peanut butter and jelly french toast or peanut butter and jelly toast, there is no better way to start my morning than with the classic pb&j combination.

I have always loved making some of kind of chocolate or peanut butter type of freezer cup for the week. I am a huge believer in dessert after dinner, and it always is the perfect sweet treat to enjoy following a hearty meal.

After countless chocolate peanut butter cup recipes, coconut butter cups, AB&J Cups, and Matcha Peanut Butter Cups I finally decided to ditch the chocolate and make a chocolate free pb&j fudge cup.

These cups are made with five ingredients, so easy, simple and sure to carb your sweet tooth without the chocolate or cocoa powder.

I used all natural, creamy and drippy peanut butter, local honey (great for allergies), coconut oil, sea salt and local raspberry preserves.

This recipe works great with any nut butter. You can easily swap the honey for maple syrup. And your favorite kind of jam or preserves to make your ph&j dreams come true.

Print Recipe
PB&J Fudge Cups
Prep Time 5 minutes
Passive Time 20 minutes
Servings
cups
Ingredients
Prep Time 5 minutes
Passive Time 20 minutes
Servings
cups
Ingredients
Instructions
  1. In a bowl, microwave coconut oil, then add the peanut butter, sea salt and honey to the bowl and mix together. Using a muffin tin and muffin cups add in about a spoonful of the mixture (about 1/2 Tablespoon). Layer on top about a 1/2 Tablespoon of raspberry preserves. Layer about 1/2 tablespoon of the peanut butter mixture back on top. Top with sprinkles (optional). Stick in the freezer for about 20 minutes, pull out and enjoy!
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