Holy cow you guys.. LOOK AT THESE! Perfect little snackable nuggets of AB&J!
I must tip my hat to my dear friend Leah from love me, feed me, because this was pretty much her ingenious idea! Her original recipe is for PB&J Cups (which are deeeelish too!) but I decided to do a little experimenting and come up with a paleo version. And so here we have it folks, Almond Butter & Jelly Cups! Just 5 ingredients and stupid easy to make!
How were these not a thing sooner???
Anywho, quick life update. I’m taking a little hiatus from CrossFit this summer and training for a powerlifting meet instead! I’m loving it so far. I’m cutting a bit of weight to get into a lower weight class where I’ll be more competitive/hopefully be able to set some state records 😀 No promises but we shall see!
Along with powerlifting, I’m spending most of my summer doing some skill development stuff (like learning to code) and working on some side projects. In most of July I’ll be traveling to do field research for my senior thesis (gettin’ ahead of the game). I’m going to Pittsburgh, Portland and San Francisco, so if you have any suggestions for places to eat/things to do while I’m in those cities let me know
Okay enough about me, more about these AB&J cups!
- 1 C berries (fresh or frozen)
- 1½ Tbsp chia seeds
- 2 Tbsp honey
- ½ cup almond butter
- ½ cup coconut oil
- First make the jam. Put the berries in a medium sauce pot with a few tablespoons of water, and bring to a simmer over medium heat. Once they are soft, remove from heat and mash the berries with the back of a fork. Stir in 1 Tbsp honey to the cooked down berries (you can omit this if you want), and then stir in the chia seeds. Place in the fridge or freezer to set.
- Meanwhile, melt the coconut oil using a double boiler method or in the microwave. Stir 1 Tbsp honey and the almond butter into the melted coconut oil.
- Arrange 8-12 small cupcake liners in a cupcake pan or just on a regular pan. Spoon a thin layer of the almond butter mixture into the liners. Place in the freezer for a few minutes or until they have set.
- Once set, spoon a bit of the jam into the center of each of the cups, leaving a bit of space around the edges. Then spoon more of the almond butter mixture into each of the cups, covering the tops and all round the sides of the jam.
- Place in freezer to set (probably at least 15 minutes).
- Store in the fridge or freezer.