Peanut Butter + Jelly Fudge Cups
butter or coconut oil
vanilla extract Pinch of sea salt
if your peanut butter is unsalted
fresh or frozen
maple syrup or preferred sweetener
In a small bowl, mash strawberries with a fork to the consistency you prefer. I like my jam with chunks of fruit so I don't over mash them.
Add maple and chia seeds and stir well. Chill for several hours until set and thick. (Again, use store bought jam if you do not have time to make this, it will be fine.)
In a small sauce pan, combine peanut butter, maple, butter or oil, vanilla and sea salt. Stir consistently over medium heat until smooth.
Remove from heat and spoon into mini muffin cup liners (works best if placed in mini muffin pan) to coat the bottom.
Add a spoonful of the jam on top of the peanut butter layer and then top off with another layer of peanut butter fudge.
Add crushed peanuts on top if desired.
Repeat until all mixture is used.
Place in the freezer for approx. 1 hour to set. Then move to the refrigerator until firm.
These don't sit out for too long before melting a bit. Keep chilled as long as you can before serving.