Peanut Butter Jelly Cups

Servings: 9
Calories: 228.8kcal (per serving)
Fat: 25.5g (per serving)
Carbs: 2.7g (per serving)
Protein: 1.0g (per serving)

These adorable mini peanut butter jelly cups are the perfect low carb bite sized treat.

Irresistibly tasty, they are made from just a few simple ingredients and are guaranteed to satisfy any sweet tooth!

Ideal kept in the fridge, these little fat bombs are a tasty treat for kids and adults alike.

Note – if your chocolate sauce starts to firm at room temperature, simply sit over a bowl of boiling water to melt.

Start by making the strawberry jam. Slice the strawberries in half and add to a medium saucepan with the water.
Bring to a boil and continue to boil rapidly until the strawberries are soft enough to mash with a fork (about 4 minutes). Reduce the heat to a simmer, stirring regularly and cook until all the liquid has evaporated and the strawberries are reduced to a thick jam (about 4 minutes). Reserve to one side to cool completely.
While the strawberries are cooling, add the coconut oil, xylitol, salt and cocoa powder to a food processor. Blend on a medium setting until you have a thick, runny chocolate sauce consistency.
Arrange 9 mini cupcake cases and spoon ½ teaspoon of chocolate sauce into the base of each case, as level as you can, covering the bottom completely.
Place the cupcake cases into the fridge to chill for 5 minutes until set. Reserve the remaining chocolate mixture to one side at room temperature.
Remove the cases from the fridge and spoon 1/3 of a teaspoon of peanut butter on top of each chocolate layer, pressing down flat.
Spoon 1/3 teaspoon of strawberry jam on top of each peanut butter layer.
To finish, spoon 1 teaspoon of chocolate mixture over the top of each cup, completely covering the jam and peanut butter.
Place in the fridge for 15 minutes to set.