No-bake chocolate cups with peanut butter and jelly in the center.

The perfectly healthier candy treat!

How to make mini peanut butter and jelly dark chocolate cups

Line two 24-cup mini muffin tins with mini muffin liners.
Microwave dark chocolate chips and ¼ cup coconut oil or butter in a glass bowl at 30 second increments, stirring in between increments, until melted.
- It usually takes 2 minutes or 2 minutes and 30 seconds.
In another glass bowl, microwave remaining ¼ cup coconut oil or butter and peanut butter for 1 minute.
Add the powdered sugar and whisk to combine.
Spoon about ½ tablespoon chocolate mixture into each mini muffin liner, then about ½ tablespoon peanut butter mixture, then a drop of strawberry preserves, finishing with another ½ tablespoon chocolate mixture.
In between each layer, gently pick up and drop the muffin tin onto the counter or gently shake the pan to flatten each layer.
Place in the refrigerator for at least 30 minutes, until hardened.
Keep refrigerated in an airtight container.

For the chocolate: Use any chocolate chips, chunks or bar.
For the coconut oil: You could try using butter (although I haven’t tested this).
For the peanut butter: Any creamy peanut butter would work, but I don’t recommend the oil on top variety.
For the powdered sugar: If you want an even lower sugar version, try Swerve confectioners sugar.
For the preserves: Any flavor would work.

To make them gluten free: This recipe does not contain gluten.
- Be sure all ingredients you use are gluten free.
To make them dairy free: This recipe does not contain dairy (unless you use milk chocolate).
To make them vegan: This recipe is vegan as-is.
To make them nut free: This recipe does not contain nuts.
- Be sure all ingredients you use are nut free.
To make them egg free: This recipe does not contain eggs.

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No-bake dark chocolate cups with peanut butter and jelly!

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Line two 24-cup mini muffin tins with mini muffin liners.
Microwave dark chocolate chips and ¼ cup coconut oil or butter in a glass bowl at 30 second increments, stirring in between increments, until melted (usually takes 2 minute or 2 minutes 30 seconds).
In another glass bowl, microwave remaining ¼ cup coconut oil or butter and peanut butter for 1 minute. Add the powdered sugar and whisk to combine.
Spoon about ½ tablespoon chocolate mixture into each mini muffin liner, then about ½ tablespoon peanut butter mixture, then a drop of strawberry preserves, finishing with another ½ tablespoon chocolate mixture. In between each layer, gently pick up and drop the muffin tin onto the counter or gently shake the pan to flatten each layer.
Place in the refrigerator for at least 30 minutes, until hardened. Keep refrigerated in an airtight container.