Peanut Butter & Jelly Cups

INGREDIENTS

• 1 cup PBfit Classic
• 8 Tbsp coconut oil, melted
• 6 tsp raspberry jam
• 6 tsp peanut butter

DIRECTIONS

1. 1

   Add 6 cupcake holders to a muffin tray.

2. 2

   Melt coconut oil in the microwave for about 15-20 seconds.

3. 3

   Add PBfit peanut butter powder to melted coconut oil and mix, until well combined.

4. 4

   Add about 2 teaspoons of the mixture to each cupcake liner.

5. 5

   Place in the freezer for about 5-10 minutes, until the bottom layer has settled.

6. 6

   Next, scoop about 1 teaspoon of peanut butter on top of the bottom layer. Let freeze for 5 minutes. Next, scoop 1 teaspoon of raspberry jam on top of the peanut butter and let set in the freezer for 5 minutes. Remove from the freezer and divide the rest of the PBfit + coconut oil mixture on top.

7. 7

   Allow setting in the freezer for about 15 minutes. Once set, remove them from the freezer and let them come to room temperature, and eat. Store in the fridge.

8. 8

   Enjoy your Peanut Butter & Jelly Cups!