Chocolate Peanut (Almond) Butter and Jelly Cups – Paleo and Vegan and Gluten Free
Update: My stash is gone already. Hubby really liked these and requested a second batch. Said they remind him of frozen strawberry bon bons.
We love dessert in our house, especially my husband. I love when I can make something delicious and healthy for him. I especially love when he asks me to make it over and over because its so good.
We both have different sweet preferences. I like my chocolate with straight up or with almond butter, coconut or nuts. My hubby on the hand is a lover of chocolate and fruit. This satisfies BOTH of our cravings.
5 ingredients that taste like a chocolate covered peanut (almond) butter and jelly sammich. I found this recipe at one of my all time favorite blogs MindBodyGreen.com and modified it slightly. Do yourself a favor and head over to their blog, there are so many great articles about all things healthy.
These little peanut (almond) butter and jelly cups don’t require any baking at all, only a few seconds in the microwave. No fancy skills required either. You could make any number of varieties. Use a different kind of berry or omit the fruit all together, mix in some unsweetened coconut flakes and have yourself a chocolate coconut peanut (almond) butter cup.
Chocolate Peanut Butter and Jelly Cups - Paleo and Vegan
I used a silicone mini muffin pan sprayed with coconut oil but you could use a metal mini muffin tin with paper cups.
Make the chocolate first. Mix the first 4 ingredients and put in the microwave for about 20 seconds to melt everything slightly, stir until everything is combined.
Spoon about a teaspoon or so in each mini muffin cup and put in the freezer for 13 - 15 minutes or until solid.
While the chocolate is in the freezer, make the filling. Combine the mashed strawberries and melted coconut oil. I pulsed mine through my Nutribullet to get any lumps out and combine better.
Spoon about a teaspoon of the strawberry on top of the chocolate and put back in the freezer for 13 - 15 minutes or until solid.
Top each muffin cup with the remaining chocolate and freeze for another 13 - 15 minutes or until solid.
Pop out of the silicone molds or muffin cups out of the tin and eat.
Because of the coconut oil, these melt fairly easy so I store leftovers in the freezer in a covered bowl. Take them out and let sit at room temperature for a couple of minutes and eat if there is any left.
Spicy Thai Scallops with Crispy Bacon Brussel Sprouts
I had a craving for scallops recently and wanted something besides rice or pasta to put them on so I cooked up this deliciously rich and spicy dish (this shiz has got some heat to it). I just finished a small plate and I cannot wait until I’m hungry again because it was SO good.
I’m going to do a separate post for the Crispy Bacon Brussel Sprouts. Just click HERE for the recipe.
Let’s just get to the recipe for the scallops because they were so easy. I’ve included some substitutes you can use in the recipe if you want.
Spicy Thai Scallops with Crispy Bacon Brussel Sprouts
After trying and loving my Blueberry Chia Seed Jamthe hubby put in a request for pineapple chia seed jam, he loves pineapple and I love when hubby makes requests. Plus it gave me the perfect reason to try out my new food processor. I sprinted to the closet and whipped that baby out!
Let’s make Fresh Pineapple Chia Seed Jam
(this delicious jam is also paleo and gluten-free which makes it even more awesome)
I FINALLY got to put the food processor to work. After pulsing the pineapple, I pulsed some Peppadew peppers to make a small batch of pineapple pepper jam all for myself.
I only used about a cup of pineapple because I don’t make my chia jam batches too large as they don’t contain preservatives and aren’t canned in the traditional method. They will keep in the fridge for a week or two. Plus it’s so easy to make that if I run out it’s no big deal to whip up another batch but if you eat a lot of jam, you can certainly double the recipe.
If you would like to add Peppadew peppers to your pineapple jam, just add the peppers in the last few minutes of cooking the pineapple, before adding the chia seed gel. I put the details in the recipe below.
I love spooning the pepper jelly or blueberry jelly on top of some cream cheese and dipping with sea salt quinoa chips. Dee-licious!
Now don’t crinkle your nose but the hubby likes to top a scoop of vanilla ice cream with blueberry chia jam or pineapple jam. I swear it’s good. Taste just like a sundae.
**Optional - 3 or 4 Peppadew peppers or jalapenos if making the pepper jelly variation**
Soak chia seeds in the 3 tablespoons of water and set aside to gel, stirring after 10 minutes.
Put chopped pineapple in food processor just for a few pulses to get rid of the big chunks.
Place pulsed pineapple, honey and water in a small saucepan and bring to a boil.
Once boiling, reduce the heat to very low. Continue to cook for about 30 minutes until the liquid has almost completely evaporated and the pineapple is soft. Add water as necessary, based on how juicy your pineapple is to start with. The pineapple will be broken down and should look like it's starting to gel.
Remove from heat and stir in your chia seed gel stirring constantly for a few minutes. The chia seeds will try to crawl up the sides of the pan so stirring helps keep them incorporated into the pineapple.
**Optional: To make pineapple PEPPER jelly, simply add 3 or 4 finely chopped Pepperdew peppers or jalapenos to the pineapple in the last few minutes of cooking, before adding the chia seed. I love pepper jelly spooned on top of cream cheese with some quinoa chips. So good.**
I was struttin’ around the kitchen like a friggin’ peacock after making this recipe because it was so good. I mean really good and it just happens to be paleo which is even better. Delicious, low-carb, protein AND paleo!
This recipe has a medium to medium-hot amount of heat. It’s absolutely the perfect amount of heat for me but then I like a good amount of spice. I use and love this red pepper seasoned rice vinegarthat really gives it a good kick but if spicy isn’t your thing, I recommend using regular rice vinegar. That will help cut the heat in half.
I shared this with the hubby and before I could ask how much he liked it, it was gone. Like GONE GONE. All he could do is nod yes vigorously while he was still chewing his last bite. Needless to say, he loved it.