Peanut butter and jelly cups
The good news is peanut butter has a range of great nutrients for you. (2 grams of fiber, 8 grams of protein as well as magnesium, vitamin E - list goes on.) Obviously in moderation (up to 2 Tbsp) and the cleaner PB you can find the better.
When you have a sweet tooth like I do, yet can't satisfy it with a quick Duncan Hines or the ability to just grab a candy bar to go, You have no choice but to put time and effort into making delicious desserts that won't mess up your lifestyle, and I'm telling you those recipes do exist! In the search of finding anything double chocolaty, fudgy with whipped cream, I came across an amazing website 'Chocolate covered Katie'. I fell in love with all her recipes (literally) so I then purchased her incredible cook book (You can buy it here).
One recipe that I make quiet regularly is the peanut butter and jelly cups. The only thing that bothered me while making these were the lack of variety of healthy, clean jam out there. First ingredient that I would find picking up a jar would list sugar, glucose etc, not great!
So what else can I do but make my own! I now double the recipe and refrigerate it in mason jars. Top some jam on to plain greek yogurt or oatmeal. Have it with crackers, fruit, or out of the jar:)
Hope you enjoy!
1/2 cup of powdered peanut butter or 1/4 cup of regular peanut butter
1/4 cup virgin coconut oil
4 teaspoons pure maple syrup
3 table spoons jam
Line the cups and set aside, in one bowl combine peanut butter, oil and maple syrup. Once it forms a paste fill up half the cup and freeze until firm (about 10 min) Add in evenly the jam to the cups then place it back in the freezer for another 15 min. Add in the rest of the peanut butter mixture to the cups and store in the fridge until solid.
1 cup of frozen fruit
2 tablespoons Maple syrup
2 tablespoons chia seeds
Over medium flame place the fruit into a small pan and keep stirring. slowly add in maple syrup and chia seeds. When using a variety of fruits make sure to start with the bigger fruit and add in the smaller fruit later. Mash any fruits with a fork to make sure there are no bumps. Once the jam forms a thick paste let it cool down for 5 min then store in a jar in the fridge.