Healthy Peanut Butter and Jelly Cups

These no-bake healthy peanut butter and jelly cups are made with five ingredients like fresh or frozen berries, all-natural peanut butter, and your favorite type of chocolate. The easiest freezer-friendly dessert ever!

Homemade chocolate peanut butter & jelly cups

Peanut butter and jelly is one of those classic food combinations that is always delicious. It brings me back to my childhood – pb&j sandwiches were a staple in my diet! That’s what inspired this recipe.

These copycat Reece’s peanut butter cups are next-level delicious and elevated by adding jelly! Instead of just peanut butter and chocolate, these cups have homemade jam inside too. The outside chocolate shell is crunchy, and the inside is a gooey peanut butter jelly flavor explosion.

You only need five ingredients for this recipe: chocolate, all-natural peanut butter, fresh or frozen berries, coconut oil, and maple syrup. This recipe is healthy, gluten-free, vegan, and no-bake. That means you don’t need an oven, which makes this the perfect Summer dessert.

I cannot wait to hear what you think about these – it was one of my first recipes! I am simply updating the pictures for you!

Why you’ll love this no-bake recipe:

• No-bake dessert recipe.
• Healthy and gluten-free.
• Made with 5 simple ingredients.
• They taste better than Reese’s peanut butter cups.
• The healthy jelly is made by mashing fresh or frozen berries and maple syrup.
• Perfect for Summer and hot weather.
• Freezer-friendly.
• Kids will love them.
• Try these insanely delicious mini Reese’s peanut butter eggs next!

Ingredients needed & substitutions

These healthy peanut butter & jelly cups call for five healthy and simple ingredients. They are a great freezer-friendly dessert and sweet snack. You’ll need dark chocolate, fresh or frozen berries (I love raspberries), all-natural peanut butter, coconut oil, and maple syrup. Here is a list of all the ingredients, so you are prepared:

• Chocolate: You can use chocolate chips or a chopped-up chocolate bar. My favorite is dark chocolate! However, you can use semi-sweet, milk, vegan, or white chocolate.
• Coconut Oil: This helps melt the chocolate chips and makes them smooth and silky. Don’t worry it doesn’t taste like coconut.
• Peanut Butter: Use a good all-natural peanut butter that only has peanuts and salt and ingredients. Feel free to use smooth or crunchy! You can also use sun butter, cashew butter, or almond butter.
• Berries: Use fresh or frozen berries for the homemade healthy jam. I love raspberries or blueberries. You can also use store-bought jam or preserves like strawberry, plum, peach, apricot, orange, etc.
• Maple Syrup: Add a dash of maple syrup to the mashed berries to sweeten your healthy homemade jelly. You can also use honey. This is optional.

Kitchen tools required

You only need a few kitchen utensils to make these no-bake pb&j chocolate cups. Here is a list:

• Muffin Tin with 12 cavities
• Muffin liners (silicon is best).
• Two microwave-safe bowls
• Measuring Tools: 1 Tablespoon, 1/3 cup, 1/2 cup, and 1 cup.

How to make healthy peanut butter & jelly cups

Everyone is going to love these layered peanut butter & jelly cups! You don’t need an oven, they are gluten-free, and you can make them dairy free. You’ll start by melting chocolate, then make a simple two-ingredient healthy raspberry jelly, and finally assemble the chocolate cups.

Here are detailed step-by-step instructions with pictures for visual reference so any level baker can make them. The full recipe and ingredient measurements are at the bottom of this page in the recipe card.

Step 1:

First, line a muffin tin with 12 paper or silicon muffin liners.

Step 2:

Then, place your frozen berry of choice in a small bowl and let them defrost at room temperature while you prepare the chocolate. Alternatively, you can microwave them in two or three 10 seconds intervals until they are defrosted enough to mash into a jam texture.

Step 3:

Next, add dark chocolate chips and coconut oil to a small microwave-safe bowl. Microwave for 30 seconds. Stir—microwave again for 20 seconds. Stir. Repeat at 20-second intervals until completely smooth and melted.

Step 4:

Then, add 1 Tablespoon of melted chocolate to the bottom of each cup and make sure it’s even. Then, place in the freezer for 8 to 10 minutes for the chocolate to harden.

Step 5:

Meanwhile, lightly mash defrosted berries with a fork until jam-like texture. Add honey or maple syrup if you want to sweeten the jam. You can even add ¼ teaspoon of vanilla extract for extra flavor.

Step 6:

After that, remove the muffin tin from the freezer and add ½ Tablespoon of peanut butter and ½ Tablespoon of homemade jam to each cup. Gently pat down with a wet finger if needed.

Step 7:

Finally, cover the peanut butter and jelly mixture completely with the remaining chocolate — about 1 Tablespoon per cup.

Then, place them back in the freezer for 15 to 20 minutes until the chocolate is solid—once firm, store them in the fridge or freezer. Serve slightly defrosted if freezing by leaving them at room temp for 10-15 minutes. Enjoy!

Frequently Asked Questions

What’s the best type of chocolate to use?

You can use any chocolate you want. I love dark chocolate chips or melting a bar. However, you can use milk, semi-sweet, dairy-free, or even white chocolate.

Are they vegan?

Yes! These peanut butter & jelly cups can be made 100% dairy-free using chocolate chips. I absolutely love Enjoy Life vegan chocolate chips.

Can I use dairy-free chocolate?

Yes, this is my favorite dairy-free chocolate.

Can I use store-bought jam instead of fresh berries?

Absolutely! You can use jelly, jam, or fruit preserves. You can use flavors like strawberry, blueberry, raspberry, plum, peach, grape, apricot, or orange marmalade. I love Bonne Maman.

Can I use crunchy peanut butter?

You can use crunchy or smooth peanut butter for these healthy Reece’s pb&j cups.

Can I use almond butter?

Yes! Simply substitute the peanut butter with almond butter!

Can I make them nut free?

Simply swap the peanut butter for sun butter to make this recipe nut-free.

How long do they keep?

These no-bake peanut butter & jelly keep for up to 6 months in the freezer and 14 days in the fridge.

How to store leftovers:

Refrigerator: Store in an airtight container for up to 14 days in the fridge.

Freezer: Store in an airtight freezer-safe container or bag for up to 6 months in the freezer. Let them thaw for 10 minutes before serving.

If you loved this recipe, try these next!

• Healthy Reeses Mini Eggs
• Edible Protein Cookie Dough
• 3 Ingredient Peanut Butter Oatmeal Balls
• Healthy Peanut Butter Bread
• Peanut Butter Almond Flour Cookies
• Peanut Butter & Jelly Banana Muffins

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

I only recommend products I absolutely love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Thank you for supporting Healthful Blondie!

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