Yields: 12 Strawberry PB&J Cups
Ingredients:
- ½ cup Butter Than Jam Strawberry Vanilla Delight fruit spread
- 2 cups nut butter (your favorite kind – almond butter, peanut butter, or sunflower seed butter etc.)
- 1/3 cup coconut oil, melted
- 2 tbsp maple syrup
Instructions:
- Line a mini cupcake pan with silicone cupcake liners. In a medium bowl, whisk together the nut butter, melted coconut oil, and maple syrup until smooth. Pour the mixture into the lined cupcake liners, filling them about halfway. Freeze for 30 minutes, or until slightly set.
- Remove the pan from the freezer. Spoon about 1 1/2 tablespoons of Butter Than Jam Strawberry Vanilla Delight fruit spread into the center of each cup.
- Carefully pour the remaining nut butter mixture over the strawberry layer, ensuring the fruit spread is completely covered.
- Place the pan back in the freezer for 2-3 hours, or ideally, overnight, until completely set. Before serving, let the cups thaw for 10 minutes at room temperature to slightly soften. Enjoy!
Tips:
- Experiment with different nut butters and Butter Than Jam fruit spreads for endless flavor combinations.