Peanut Butter & Jelly Candy Cups. (Gluten/Grain/Dairy/Sugar Free)

by Brittany on October 24, 2013

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Peanut butter cups are seriously one of my all time favorite things. If you put them in front of me I will NOT stop eating them!  I figured why not play around with the flavors? The jam added in these adds a nice flavor and unexpected twist. Best of all, it’s super customizable based on your tastes! And what better treat for Halloween?

PB & J Cups.


For the coating:

  • 1 bag of chocolate chips dairy or nondairy * (see substitution notes below to make your own sugar free) 

For the Filling:

  • 1/4 cup of nut or seed butter (I used organic sun butter in these)
  • stevia to taste OR Powdered Sugar to taste.
  • pinch of salt to taste (will also depend on what kind of nut/seed butter you use as some of them already have salt)
  • Jam or Jelly of choice- I recommend using Raspberry, Cherry or Strawberry as they will taste the best with the chocolate.
  1. Prepare the cupcake liners or mini Candy liners by placing them in muffin tins (using the muffin tins is not neccesary- but makes for easier work). In the microwave melt the chocolate- stirring every 30 seconds or so.
  2. Drizzle in enough chocolate to just fill the bottoms of each cup. Place in freezer to harden. *If the chocolate is too thick, add a teaspoon or so of coconut oil to thin it out, it will make it much easier to handle.
  3. Prepare the Peanut or other nut/seed butter filling. Combine the nut/seed butter of your choice and mix it with stevia (to taste) OR with powdered sugar (white or a homemade unrefined variety). You want this mixture to be thick enough that you can shape it into little balls without it sticking to your hands. *Note- if you find it to be too sticky to handle, you can add a pinch of starch such as tapioca or arrowroot to it to keep it from sticking without it affecting the flavor.
  4. Remove the hardened chocolate cups from the freezer. Place a little ball of filling in each cup. Leaving the edges free and clear, top with a small dollop of jelly.
  5. Fill the cups with the remaining chocolate sauce – give the tray a tap on the counter to make sure the surface is even. Place in the freezer until hard.  (If the sauce has gotten thick while its been sitting around – this would be a good opportunity to throw it in the microwave briefly. The thinner and smoother the chocolate is the cleaner appearance your candy will have).
  6. Store Candy in the Fridge or Freezer.

Recipe & Substitution Notes:

  • To make this recipe Sugar Free- use my homemade Sugar Free Chocolate Recipe instead of store bought chocolate.
  • White powdered sugar isn’t the only option for this recipe. You can make your own powdered sugar from ANY granulated sugar of choice. To do this simply place granulated sugar into a high powered blender or into a coffee grinder and pulse until powdered. To make these sugar free Powder Xyitol or Truvia Baking Blend can be used (or another sugar alcohol of choice).


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{ 2 comments… read them below or add one }

britt hansen October 24, 2013 at 10:51 pm

I like this getting recipies into my mailbox, very nice and tasty too!!
Thank you!


Taz October 25, 2013 at 7:30 am

Hi, is there anyway of adding (even a guestimate) of nutritional info on the recipes :) thank you! x


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