ALMOND BUTTER AND JELLY CUPS

ALMOND BUTTER AND JELLY CUPS

by blog.vivapura.com

The original version was using peanut butter but I prefer almond butter.

Jam

200g/1 cup frozen berries of choice, thawed (I used diced strawberries and blackberries)

2 tablespoons + 1 teaspoon chia seeds

3 drops stevia

Mash the thawed berries. Some chunky bits are good. Stir in the chia and stevia. Let sit at least 1 hour (or as long as overnight. It will become thicker the longer you leave it. Its important that the jam is thick otherwise it will squish too much when you bite into the hard peanut butter shell.

Almond Butter Shell

57g/1/4 cup almond butter

3 tablespoons raw cashew butter

2 tablespoons raw honey

3 tablespoons melted coconut cream

1 tablespoon melted coconut oil

1/2 teaspoon pure vanilla extract

Make sure all ingredients are at room temperature or the mixture will seize. Whisk all ingredients together in a bowl (I set my bowl in a pan of hot water to keep the mixture warm while making the shells). Spread some of the mixture into mini silicone muffin cups evenly coating the bottom and sides. Transfer to the freezer. Do a second layer of the mixture just on the sides of the cups and set in the freezer again (it will firm up very quickly). Spoon some of the jam into each cup. Spoon and spread more peanut butter mixture on top. Sprinkle with wild jungle peanuts. Set in the freezer for about 15 minutes. Peel away the silicone cup and store in the fridge.