PB&J Chocolate Cups (Vegan)
These no-bake PB&J Chocolate Cups are so delicious, made with plant-based and gluten-free ingredients and you only need 6 basic pantry staples. These cups are perfect for summer snacks and desserts.
I love peanut butter and jam (or in this case, smashed raspberries) together and add in some melted chocolate and you have the dreamiest combination ever. They are melt in your mouth delicious, while being made from wholefood ingredients. These little bites are also no-bake, making them ideal in the summer when you don’t want to switch on the oven.
Why will I love these bites?
These are amazing:
- Chocolatey, fruity and nutty
- Peanutty and rich
- Melt-in-your-mouth
- Great from the freezer as an iced treat
- Also delicious from the fridge
- Great for a snack or dessert
- Everyone will love them
- Combine peanut butter, jam (berries) and chocolate
- Contains no gluten or grains
- With nut-free options
- Note that the flavour with change
- Naturally plant-based, egg-free and dairy-free
- Easy to make
- No need to switch on the oven
- Requires no baking
- Free from refined sugars
- Will keep well in the fridge or freezer
- Delicious all year long
- High in protein
- A source or fibre
- High in antioxidants and polyphenols
If you already love the sound of these cups, then skip ahead to the recipe card. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see the “shop the recipe” section for my favourite and recommended products/brands.
For the base:
- Smooth peanut butter: the runnier and smoother, the better and make sure it’s 100% peanuts (or with added salt).
- Vegan vanilla protein powder: or use a salted caramel protein powder or a peanut butter powder. I love using Form vanilla protein as the ingredients are great.
- Maple syrup: for a little sweetness. You can also use agave syrup.
For the filling:
- Raspberries: smash these into a chunky paste.
- Roasted peanuts: I love the Manilife roasted peanuts which don’t have any added ingredients. This adds a crunch in the middle.
And for the topping:
- Dark or oat mylk chocolate: I love the Raw Halo oat mylk chocolate buttons as these are made with wholesome ingredients and contain no refined sugars.
- Smooth peanut butter: as above.
- Freeze–dried raspberries: these are optional to add a pop of colour and crunch on top.
Are these gluten-free and nut-free?
These naturally gluten-free. To make them nut-free, swap the peanut butter for sunflower seed butter or tahini and swap the peanuts for coconut flakes or cacao nibs.
How do I make them?
These are ready in a few steps:
- Combine the base ingredients: until sticky.
- Press into a silicone mould: or similar.
- Smash the raspberries: and add to the base.
- Sprinkle over the peanuts: and pop in the fridge.
- Melt the chocolate and peanut butter: and pour over the cups.
- Add on freeze dried raspberries: if using and pop in the freezer to set.
How long will they last?
These will keep for 5-7 days in the fridge in a sealed container or best kept in the freezer for 1 month and allow them to thaw for 20 minutes before eating.
What other recipes can I try?
For more no-bake ideas:
- Chocolate Salted Caramel Pistachio Date Bark
- Salted Caramel Raspberry FroYo Stuffed Dates
- No Bake Fruit and Nut Brownie Bars
- Chocolate Raspberry Flapjack Oat Bars
- Chocolate Brownie Peanut Butter Raspberry Cups
PB&J Chocolate Cups (Vegan)
These no-bake PB&J Chocolate Cups are so delicious, made with plant-based and gluten-free ingredients and you only need 6 basic pantry staples. These cups are perfect for summer snacks and desserts.
Ingredients
For the Base:
- 120g smooth peanut butter
- 40g vegan vanilla or peanut protein powder
- 2 tbsp maple syrup
For the Filling:
- 120g fresh raspberries
- 25g roasted peanuts, chopped small
For the Chocolate Top:
- 100g dark or oat milk chocolate
- 1 tbsp smooth peanut butter
- 1 tbsp freeze-dried raspberries
Instructions
- Have a 6-hole silicon muffin tin to hand, or line a regular tray with muffin cases/cups.
- For the bases, add the ingredients to a small bowl and stir well to a smooth dough. Divide equally into 6 balls and place each one in a muffin case. Press down firmly to make the base.
- Add the raspberries to a shallow bowl and smash with a fork until mainly smooth.
- Spoon the raspberries over the peanut bases and sprinkle over the peanuts.
Transfer to the freezer for 20 minutes. - Add the chocolate and peanut butter to a heatproof bowl for the topping and warm over a pan of simmering water or in the microwave until melted.
- Pour the chocolate over the raspberry cups and smooth over the top. Sprinkle on the freeze-dried raspberries and transfer to the freezer for hour to set.
- Eat straight away or keep in the freezer for 1 month, covered well. Allow the cups to thaw for 20 minutes before eating them.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these PB&J Chocolate Cups so please let me know in the comments below and leave a star review above. If you do make these snacks, I’d love to see them so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With PB&J love x
p.s. this recipe was first made with my friend Michelle from Run2Food as we recipe swapped for social media. I have tweaked her original recipe, so please do check out her Instagram.
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