Go Back Email Link
–+ servings
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.
No ratings yet

Chocolate Chia Jam Peanut Butter Cups

Homemade peanut butter cups with a layer of berry chia jam. No-bake and easy to make gluten-free, dairy-free, and vegan.
Print Recipe Pin Recipe Rate this Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 45 minutes
Total Time 1 hour
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

**Use the toggle button above to turn the instruction photos on and off!

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

Calories: 244kcal | Carbohydrates: 29g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 70mg | Potassium: 87mg | Fiber: 2g | Sugar: 25g | Vitamin A: 80IU | Vitamin C: 0.8mg | Calcium: 48mg | Iron: 0.7mg
QR Code linking back to recipe