Chocolate Chia Jam Peanut Butter Cups

Name: Chocolate Chia Jam Peanut Butter Cups
Prep time: 10 min
Cook time: 5 min
Total time: 60 min
Ingredients: 2 cup frozen mixed berries (Mine was a mixture of blueberries, strawberries, and blackberries); 2 tablespoons granulated sugar; 1 tablespoon chia seeds; 1/2 cup creamy peanut butter; 2 tablespoons powdered sugar; 2 cups chocolate chips (divided)

A stack of four chocolate peanut butter cups that are also filled with a red berry chia seed jam. The top peanut butter cup has a bite taken out of it. There is a spoonful of peanut butter in the back right corner and another peanut butter cup in the front left corner with a bite taken out of it. There is a white bowl sticking out on the side filled with jam.

These chocolate chia jam peanut butter cups are a homemade take on the classic, with a layer of berry chia jam tucked between the peanut butter and chocolate. They’re no-bake, naturally gluten-free, and easy to make dairy-free and vegan.

The chia jam is quick to make on the stovetop with frozen berries and chia seeds. Layer it with a sweetened peanut butter filling and dark chocolate, and you’ve got a treat that tastes way fancier than the effort involved.

Why You’ll Love this Recipe

No-bake. Everything sets in the freezer—no oven required.
Easy to make allergy-friendly. Use dairy-free chocolate and swap peanut butter for sunflower seed butter if needed.
Make-ahead friendly. Store in the freezer and grab one whenever you want a treat.

A muffin tin filled with chocolate peanut butter cups. There is one muffin well filled with a red berry chia jam. Another muffin well is filled with creamy peanut butter. There are half segments of chocolate peanut butter cups sitting on top of the muffin tin so you can see the layers inside.

Ingredient notes

Frozen berries: Any mix works—blueberries, strawberries, blackberries, raspberries. No need to thaw first.
Chia seeds: These thicken the jam as it cools. Don’t skip them or the jam will be too runny.
Peanut butter: Use creamy, not crunchy. The filling needs to be smooth and thick. Sunflower seed butter or almond butter work if you need to avoid peanuts.
Chocolate chips: I use Guittard extra dark, which is gluten-free and dairy-free. Use whatever brand you prefer, just make sure it’s safe for your dietary needs.
Powdered sugar: This gets mixed into the peanut butter to sweeten it and help it hold its shape.

Tip

If you’re short on time you can skip the homemade chia jam and use your favorite jarred jam instead. Raspberry, strawberry, or blackberry all work well. Use about 1/4 cup total, divided between the cups.

A stack of chocolate berry chia jam peanut butter cups. Two are cut open so you can see the layers. There is a spoonful of peanut butter, a bowl of chia seed jam and more chocolate cups in the background.

FAQs

Can I use a different nut butter?

Yes. Almond butter or sunflower seed butter both work. Use creamy, not crunchy.

Can I make these smaller?

Yes. Use a mini muffin tin and mini liners. You’ll get 24-30 mini cups instead of 12 regular.

Expert Tips

Use paper liners. Don’t skip them—the cups stick to the tin without them.
Work quickly with melted chocolate. It starts to set as it cools. If it thickens too much, microwave for another 10-15 seconds.
Push chocolate up the sides. Use the back of a spoon to create a well in the center. This keeps the filling contained.
Freeze between layers. 10 minutes in the freezer between each layer helps everything set cleanly.

Storage instructions

Store in an airtight container in the freezer for up to 2 months. Let them sit at room temperature for about 5 minutes before eating so the chocolate isn’t too hard to bite through.

Serving suggestions

These are perfect for Valentine’s Day, a DIY dessert board, or anytime you want a homemade treat without turning on the oven. Package a few in a small box for an easy homemade gift. They also go well alongside chocolate coconut balls, chocolate Oreo truffles, or white chocolate strawberry truffles for a no-bake dessert spread.

Three chocolate chia jam peanut butter cups in a vertical line sitting on a marble table. The middle chocolate cup is cut in half so you can see the peanut butter and red berry chia jam layers.

More gluten-free desserts to try

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Homemade peanut butter cups with a layer of berry chia jam. No-bake and easy to make gluten-free, dairy-free, and vegan.

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Prep Time 10

Cook Time 5

Chilling Time 45

Total Time 1

Servings 12 regular size cups

Ingredients

For the Chia Jam:

▢ 2 cup frozen mixed berries - Mine was a mixture of blueberries, strawberries, and blackberries
▢ 2 tablespoons granulated sugar
▢ 1 tablespoon chia seeds

For the Peanut Butter Cups:

▢ 1/2 cup creamy peanut butter
▢ 2 tablespoons powdered sugar
▢ 2 cups chocolate chips - divided

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Instructions

For the Chia Jam:

In a medium sauce pan, add 2 cup frozen mixed berries and 2 tablespoons granulated sugar. Stir to combine.
Bring to a boil, stirring occasionally. The juices from the berries will be released and the berries will get soft. Start crushing the berries with a spoon or spatula.
Add 1 tablespoon chia seeds and continue cooking for another minute.
Take off of the heat and let cool and thicken completely. Set aside.

To Make the Peanut Butter Cups:

Mix 1/2 cup creamy peanut butter and 2 tablespoons powdered sugar in a small bowl until smooth. Set aside.
Melt 1 cups chocolate chips in the microwave in 30-second bursts, stirring between each. It should take about 90 seconds total.
Line a muffin tin with paper liners. Spoon chocolate into each liner, just covering the bottom. Use the back of a spoon to push chocolate up the sides, creating a well in the center. Freeze 10 minutes.
Once the chocolate has hardened, spoon peanut butter filling into each cup, then top with chia jam. Freeze 10 minutes.
Melt remaining 1 cups chocolate chips in the microwave. Pour the melted chocolate over the peanut butter jam filling to cover completely. Tap the muffin tin on counter to level. Freeze 10-15 minutes until set.
Let sit at room temperature 5 minutes before serving.

Notes

Chocolate: Use any brand you like. I use Guittard extra dark, which is gluten-free and dairy-free.
Nut-free: Swap peanut butter for sunflower seed butter.
Shortcut: Use 1/4 cup jarred jam instead of making the chia jam from scratch.
Mini version: Use a mini muffin tin and mini liners for 24-30 smaller cups.
Storage: Keep in an airtight container in the freezer up to 2 months.

Nutrition

A hand holding half of a chocolate peanut butter cup that is also filled with a red berry chia jam. There is a spoonful of peanut butter and a bowl of red berry chia jam in the background.

One Comment

Bill says:

September 24, 2018 at 2:36 pm

Peggy, I am so glad you mentioned the idea of using sunflower seed butter! After all, peanut butter isn’t the only nut butter there is.