I saw someone eating a peanut butter and jelly sandwich the other day and had the idea to recreate it as a healthy dessert! I used to live for PB&Js as a kid. Since I don’t eat peanut butter anymore (aflatoxin/mold), and the only nut butter I had in the house was coconut butter, this recipe was created. It didn’t disappoint! I bet this might be even more delicious if you used SunButter or a Sprouted Almond Butter, so please let me know if you do use any of those and how they turn out.
I tend to avoid multi-layer desserts, since they require extra steps and seem to take a bit longer (#lazy), but this one is maybe an extra 2 minutes and it’s so worth it! This is another single-serving recipe (for my/your lack of willpower), but feel free to multiply it to create a full batch.
Hope this recipe brings you a bit of nostalgia for your own childhood. Please let me know me if you recreate this one and how it turned out. Tag me on Instagram, so I can see and share them!
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COCONUT BUTTER & JELLY CUP (single-serving, 4 ingredients, paleo, keto)
- 4 raspberries
- ½ TBSP hot water
- ½ TSP Vital Proteins Gelatin
- 2 TBSP coconut butter
- ½ TBSP coconut oil
- stevia or monk fruit to taste
- Boil water.
- While water is boiling, mash raspberries with a fork in a small bowl.
- Once water has come to a boil, combine the water with the gelatin and mix. Then add in the raspberries and sweetener of your choice (I used ⅛ tsp of monk fruit). Mash until well-combined.
- Set that aside and let cool.
- Combine the coconut butter, coconut oil and sweetener (I used ¼ tsp of monk fruit) and mash/stir with a fork until well-combined.
- In a muffin tray, add half of the coconut mixture to 1 muffin tin. Freeze for about 10 minutes or until solid.
- Pour the raspberry filling on top, then top with the remaining half of the coconut mixture.
- Freeze again for 10-15 minutes or until solid.
- Pop the cup out and enjoy!
