Raspberry Peanut Butter Cups

These no bake raspberry jam peanut butter cups are so good that it’s hard to believe they only require 4 ingredients. A thick dark chocolate coating encases a layer of peanut butter and an oozing raspberry jam center. They’re the best way to enjoy the classic peanut butter and jelly combination.

Peanut butter and chocolate is the ultimate combination and when you add raspberries in to the mix it somehow gets even better. Ready in a matter of minutes, these cups are the perfect sweet treat to satisfy any sweet craving.

These no bake cups are so satisfying to bite in to – the sweet raspberry jam oozes out of the center beneath the crunch of the dark chocolate and gooey nut butter center. They’re chocolaty, salty, sweet and so addictive.

These cups are seriously addictive, but the fact that they’re so easy to make means that I’m never without a batch for long. And the best part? They only require 4 ingredients

  • Dark chocolate
  • Coconut oil
  • Raspberry jam
  • And peanut butter

I’ve also made these cups with almond and cashew butter – both of which are just as dreamy and you could even try using sunflower seed butter or tahini for a nut free option too!

I love seeing you recreate my recipes so if you make these, please let me know in the comments below and donโ€™t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.

Ingredients

makes 6 cups

  • 200g dark chocolate
  • 2 tsps coconut oil
  • Nut butter of choice
  • Raspberry jam

Method

  1. Add the chocolate and coconut oil to a small pan and set over a low heat. Heat through until fully melted.
  2. Once the chocolate and coconut oil have melted, add 1 and 1/2 tbsps of the chocolate mixture to a small cupcake case. Repeat until you have filled the base of 6 cases and place them in the freezer to set for 15 minutes.
  3. Remove the cases from the freezer and add 2 teaspoons of nut butter to each. On top of the cashew butter, add 1 teaspoon of raspberry jam. Top with 1 tablespoon of the melted chocolate mixture. Repeat with all 6 of the cups and return to the freezer to set for 30 minutes, or until the chocolate is hard.
  4. Once set, remove from the freezer and allow to thaw slightly before digging in. Enjoy!

If you liked this recipe then why not try my Ultimate Chocolate Dessert Bars or No Bake Chocolate, Cashew and Peanut Butter Sandwich Cookies.

Posted by

Hi, I'm Yasmin! Plant based recipe developer and certified health and wellness influencer. I share simple, nourishing plant based recipes along with tips on healthy living, mental health and well being, in the hope that I can inspire others to be the healthiest and happiest versions of themselves.

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