PB & J Bites

August 17 // à la Sarah Kurdt

Peanut Butter and jelly is my jam. I had a PB & J sandwich (almost) every single day K-12 at school, and I’d still consider it my favorite food of all time. The combo is just so nostalgic! These PB & J bites are the BEST snack to have on hand. Below is the recipe.

PB & J Bites

1 cup natural peanut butter

¼ cup melted and cooled coconut oil 

½ cup jelly (blackberry, strawberry, grape, whatever your fave is!)

Arrange 16 mini muffin cups on a baking sheet. I use these.

Mix 1 cup of peanut butter with ¼ melted and cooled coconut oil. (I use refined, which has less of a coconut flavor, but unrefined works fine too.) 

Fill each muffin cup with a scant tablespoon of the peanut butter mixture. (You should be using about half of the mixture now.) Freeze for 15 minutes. 

Layer about ½ tablespoon of jelly on each cup. Spread lightly to make an even layer. Top off with the remaining peanut butter mixture. (You can add any additional toppings now such as flaky sea salt, coconut flakes, or crushed peanuts.) Freeze for 1 hour. 

I store mine in the freezer, but you can also keep these in the fridge if you like them softer.

Let me know if you are a peanut butter & jelly lover as well, and if you made these cups! I think they would also be amazing with almond butter, so keep me posted if you sub it out! Xx.