A healthier, grain free version of the classic PB & J!
How do you make a PB & J combo healthier? Well I used real food ingredients and I added extra
protein into these cups to help with post workout recovery and to balance out
the fat a little more.
|
Healthier protein peanut butter & jelly cups |
A simple, homemade chia berry jelly/jam provides the sweet filling without
using a refined sugar loaded jam. You’ll have some leftover as well to use the
next day on whatever you like e.g. porridge, pancakes etc.
PB layer recipe (makes 6
cups)
-25g coconut oil
-90g Peanut butter (the natural runny kind)
-2 tspn plain protein powder
Optional: 1 or 2 tspn honey/maple syrup
(I
left this out but if you’ve a sweet tooth or are new to recipes without refined
sugar/high sugar content then you can add it)
|
Homemade chia berry jelly/jam |
“Jelly”
-100g raspberries
-1 Tbspn chia seeds
-2 tspn plain/berry flavoured protein powder
|
Raspberry chia refined sugar free "jelly" filling |
Directions
1-Melt the coconut oil then add in the nut butter, honey/maple
and protein powder then mix together
2-Add 1 Tbpsn to each muffin case then place onto
a tray and into the freezer for 10mins to set
3-While this sets start on the jelly. Mash the raspberries really well with a
fork then stir in the chia seeds and protein and leave this to set for 10mins
4-Remove the cases from the freezer and place 1 teaspoon of the berry jelly into
the middle of each case, try to leave room at the edges so the top PB layer can
encase the filling
5-Add another tablespoon of the PB mix to each case, covering the jelly until it’s
all used up then place back into the freezer for 5-10mins before eating them.
Store leftovers in the fridge.
Labels: Desserts, snack, vegan