Peanut Butter & Jelly Chocolate Cups (With Easy Homemade Strawberry Chia Seed Jam)
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Enjoy these healthier, homemade no-bake Peanut Butter & Jelly Chocolate Cups made with creamy peanut butter and fresh strawberry chia seed jam. This vegan, gluten-free PB&J chocolate candy is naturally sweetened, easy to make, and perfect for a wholesome dessert or snack.
Peanut butter and jelly lovers—this one’s for you. These Peanut Butter & Jelly Chocolate Cups are a fun, nostalgic, no-bake treat that combines rich dark chocolate, creamy peanut butter, and bright, naturally sweet strawberry chia seed jam. They taste like your favorite childhood sandwich, reinvented as a decadent yet wholesome dessert. Vegan, gluten-free, and made with simple pantry ingredients, these PB&J cups come together in minutes and store beautifully for quick snacks, lunchbox treats, or freezer-friendly desserts.
Why You’ll Love These PB&J Chocolate Cups
- No-Bake & Easy: Minimal ingredients and ready quickly—no heating the oven.
- Naturally Sweetened: Made with maple syrup and chia jam instead of refined fillings.
- Kid-Friendly & Nostalgic: A fun PB&J twist on classic chocolate peanut butter cups.
- Customizable: Swap peanut butter for any nut or seed butter, or experiment with different jams.
- Perfect for Freezing: Keep a batch ready for sweet cravings anytime.
Ingredients
Dark Chocolate Chips. Create the rich, smooth shell that pairs perfectly with the peanut butter and jam.
Coconut Oil. Helps the chocolate melt smoothly and sets into a firm but tender shell.
Peanut Butter. The creamy center and essential filling for chocolate peanut butter cups! I used my own homemade peanut butter, but you can use store-bought peanut butter. I recommend using a thick peanut butter that isn’t runny.
Homemade Dry Roasted Peanut Butter (oil free!)
Making your own peanut butter at home is so easy and so incredibly delicious! This Homemade Dry Roasted Peanut Butter is made with just 2 ingredients in a food processor or blender. Simply roast raw peanuts with a little salt and then blend them into a creamy and dreamy peanut butter with no added oils!
Strawberry Chia Seed Jam. A naturally sweetened fruity layer, with chia seeds folded in, that turns these into true PB&J cups. I used my homemade strawberry chia seed jam, which is super easy to make.
How to Make Peanut Butter & Jelly Chocolate Cups
Quick & Easy Naturally Sweetened Strawberry Chia Seed Jam
This bright, fresh strawberry jam comes together in minutes and uses only whole-food ingredients— and no refined sugar required. This strawberry jam is thickened with chia seeds and sweetened naturally with maple syrup. Perfect for spreading on toast, swirling into yogurt, topping oatmeal, or using in baked goods.
1. Prepare the Chocolate Layer
Melt the chocolate chips and coconut oil together in a double boiler or microwave in 30-second intervals, stirring between each, until smooth.
2. Fill the Liners & Chill
Line a mini muffin tin with silicone or paper liners. Spoon 1 teaspoon of melted chocolate into the bottom of each liner, tilting the tin gently so the chocolate spreads evenly. I like to brush the melted chocolate up the sides so it will completely cover the filling. Place the muffin tin in the freezer to harden the chocolate for about 10-15 minutes.
4. Add the Peanut Butter Layer
Scoop 1/2 teaspoon of peanut butter filling onto the hardened chocolate base and spread it flat.
5. Add the Strawberry Chia Seed Jam
Place ½ teaspoon of jam on top of the peanut butter layer.
6. Cover with Chocolate
Spoon enough melted chocolate over each cup to fully cover the peanut butter and jam layers, tapping the tin lightly on the counter to remove air bubbles and make the tops of the chocolate cups flat.
7. Chill to Set
Freeze for 20–30 minutes, or refrigerate for 1 hour, until firm.
8. Serve & Store
Peel away the liners and enjoy! Store in the fridge for up to 1 week or freeze for up to 2 months.
Variations
For Nut-Free: Use sunflower seed butter or tahini instead of peanut butter.
Different Jams: Try raspberry chia jam, blueberry chia jam, or a mixed berry blend.
Chocolate Options: Use semi-sweet, dark, or even white chocolate depending on your preference.
Crunchy Version: Stir crushed freeze-dried strawberries or chopped peanuts into the peanut butter layer for a crunchy texture.
Storage Tips
- Refrigerator: Keeps the cups firm and ready to enjoy for up to 7 days.
- Freezer: Best option for long-term storage. Freeze for up to 2 months and thaw a few minutes before eating.
FAQ
Can I use store-bought jam?
You may use a store-bought chia seed jam, such as this one. Any thick strawberry jam or preserve will work, but chia seed jam provides a superfood boost to these naturally sweetened chocolate peanut butter cups. Be mindful of the sugar content in your jam if you’re using store-bought.
Can I make these nut-free?
Yes. Sunflower seed butter works perfectly and keeps the recipe fully nut-free.
Will these melt at room temperature?
They will soften if left out for long periods, especially if your home is warm.
Can I make them larger?
Yes! Use regular muffin liners and adjust the filling amounts.
If you make these delicious mini Peanut Butter & Jelly Chocolate Cups, don’t forget to leave a comment below as well as giving this recipe a five star rating ⭐️⭐️⭐️⭐️⭐️ ! Tag me on Instagram, Facebook, or Pinterest if you make them- I’d love to see yours! 🍓🥜🤎
Peanut Butter & Jelly Chocolate Cups (With Easy Homemade Strawberry Chia Seed Jam)
- Total Time: 45 minutes
- Yield: 16–18 mini chocolate cups 1x
Description
Enjoy these healthier, homemade no-bake Peanut Butter & Jelly Chocolate Cups made with creamy peanut butter and fresh strawberry chia seed jam. This vegan, gluten-free PB&J chocolate candy is naturally sweetened, easy to make, and perfect for a wholesome dessert or snack.
Ingredients
Homemade Strawberry Chia Seed Jam
- 16 ounces (~4 cups) fresh whole strawberries
- 1 tablespoon lemon juice
- 2–3 tablespoons pure maple syrup
- 2 tablespoons chia seeds
Peanut Butter Cups
- 2 cups vegan chocolate chips
- 1 teaspoon coconut oil
- 1/2 teaspoon peanut butter, per peanut butter cup (non-runny peanut butter works best)
- 1/2 teaspoon strawberry chia seed jam, per peanut butter cup
Instructions
To Make The Jam
- Add the strawberries and lemon juice to a small saucepan over medium heat. Cook 5–7 minutes, stirring occasionally, until the berries soften and begin to release their juices.
- Use a fork or potato masher to smash the strawberries to your desired consistency—chunky or smooth. Stir in the maple syrup. Taste and adjust the sweetness as needed. I found 2 tablespoons to be enough. Remove from heat and stir in the chia seeds. Mix well. Let the jam sit 10–15 minutes to thicken. The chia will absorb the liquid and create a jam-like texture.Transfer the jam to a jar and refrigerate for at least 1 hour for best consistency. The jam will continue to thicken as it cools.
Chocolate PB&J Cups
- Melt the chocolate chips and coconut oil together using a double-boiler or in the microwave in 30-second intervals, stirring until completely smooth.
- Line a mini muffin tin with silicone or paper liners. Spoon 1 teaspoon of melted chocolate into the bottom of each liner, tilting the tin gently so the chocolate spreads evenly. I like to brush the melted chocolate up the sides so it will completely cover the filling. Freeze for 10-15 minutes to harden.
- Once the chocolate bottoms are firm, add ½ teaspoon of the peanut butter to each cup, flattening it with the back of a spoon. Place ½ teaspoon of strawberry chia seed jam on top of the peanut butter layer.
- Spoon enough melted chocolate over each cup to fully cover the peanut butter and jam layers, tapping the tin lightly on the counter to remove air bubbles and make the tops of the chocolate cups flat.
- Freeze for 20–30 minutes or refrigerate for 1 hour, until the cups are fully set. Remove from liners and enjoy. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Notes
READ THE BLOG POST FOR MORE TIPS & INFORMATION!
If you’re pressed on time, you can buy this chia seed jam.
- Prep Time: 45 minutes
- Category: Dessert
