Reese’s Peanut Butter Cups used to be my absolute jam. When I discovered this phenomenal American treat was sold in Australia, I used to buy them whenever I could find them. Probably not a habit that should be encouraged in anyone, cause man, those things packed a real anti-nutritional punch. But hey, we all need to enjoy the perfect sweet and salty and peanut-buttery treat every now and again, don’t we? I’ve now succeeded in my mission in creating the perfect low FODMAP peanut butter and jam cups.
They’ve still got the chocolate and peanut butter that a Reese’s has, but they also have the added joy of some of my Berry Chia Jam in them. To make these more FODMAP friendly and a little healthier, I picked a dark chocolate and natural peanut butter, with an ingredient list of 1 (peanuts, in case you needed to be told). But you know, just enjoy them really!
Peanut Butter and Jam Cups
- 200 grams low FODMAP chocolate of choice
- 6 tbsp natural peanut butter
- 6 tbsp berry chia jam
Melt half the chocolate on the stovetop or in the microwave. Using a spoon, coat some silicone muffin liners with a layer of chocolate, so that it covers the bottom and the sides. Place these in the freezer for 20 minutes.
Once the chocolate has solidified, add 1 tbsp of berry chia jam to each cup. Place back into the freezer for 5 minutes.
Add 1 tbsp of peanut butter on top of the berry chia jam. Freeze for another 5 minutes.
Melt the remaining chocolate and add it to the top of each cup so that no peanut butter is visible. Freeze for 20 minutes.