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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 18 mini paper baking cups on a tray or baking sheet.

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  • In a small glass mixing bowl add chocolate and 2 tsp. coconut oil. Place bowl in microwave and heat for 1 minute at 50% power. Stir until completely melted and combined. If necessary, continue heating on 50% power for 30 seconds and stir until chocolate is melted and smooth. Divide melted chocolate among the 18 baking cups, about 1 tsp. chocolate per cup. Place cups in freezer for 10 minutes to become firm.

  • Meanwhile, combine the peanut butter and remaining 2 Tbs. coconut oil together in a medium bowl. Remove cups from freezer and spoon 1 Tbs. of the peanut butter mixture on top of the chocolate in each cup.

  • Spoon 1/2 tsp. of the jam over the peanut butter in each cup. Use a toothpick to swirl the jam into the peanut butter. Place in the freezer for 20-30 minutes, until solid. Serve directly from the freezer.

Nutrition Facts

140 calories; 11 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 0 mg cholesterol; 2 mg sodium. 128 mg potassium; 9 g carbohydrates; 2 g fiber; 6 g sugar; 4 g protein; 0 g trans fatty acid; 3 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 22 mcg folate; 0 mcg vitamin b12; 12 mg calcium; 1 mg iron;

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