How can we make the PB and J combo even better? Add chocolate of course! These PB and Strawberry Chia Jam Chocolate Cups will 100% blow your mind. We had a little extra time on our hands so we decided to make a homemade strawberry chia jam for this recipe and it was surprisingly super simple! All you need is your favourite fresh berries and then 3 simple kitchen staples including a liquid sweetener, chia seeds and lemon juice.
A bonus about this recipe is that it will leave you with plenty of leftover chia jam! We love enjoying the jam on top of a fresh slice of bread or in our overnight oats. We will definitely be making this chia jam recipe a ton this summer when we can get our hands on all the fresh berries that grow in BC. Speaking of summer, this recipe is the perfect dessert to make on a hot day because you don't have to turn on your oven! If you don't feel like making the chia jam, no problem, just add any of your favourite premade jams.
Strawberry Chia Jam:
1 lb fresh strawberries (~2 cups chopped)
1 tbsp fresh lemon juice
2 tbsp chia seeds
1-2 tbsp maple syrup or honey
2 cups dark chocolate chips
¼ cup peanut butter (or nut/seed butter of choice)
¼ cup of the chia jam
Add the chopped strawberries to a small saucepan over medium-high heat. Cook until the strawberries have broken down to your desired consistency.
Take off the heat and add the lemon juice, chia seeds, and maple syrup/honey. Let sit for 5-10 mins and then transfer to a jar. Store in the fridge.
Line a muffin tray with 12 paper or silicone muffin liners.
Add 1 cup of the chocolate chips to a microwave-safe bowl and microwave in 30-second intervals, stirring in between until melted.
Add a spoonful of melted chocolate into each muffin cup (make sure you pull some of the chocolate up and coat the sides of the muffin liner).
Place the muffin tray into the fridge for 5 mins or until the chocolate has set.
Remove the muffin tray from the fridge. Add 1 tsp of peanut butter to each muffin cup followed by 1 tsp of chia jam.
Melt the remaining 1 cup of chocolate chips and add a spoonful of melted chocolate on top of each muffin cup to cover the pb + chia jam.
Place the muffin tray into the fridge for 5 mins or until the chocolate has set before digging in. Store the chocolate cups in the fridge or freezer.