Sometimes you need peanut butter and jelly. Well, I’m here to help. These (Not) Peanut Butter Fudge and Jelly Cups are perfect to satisfy your craving, and they do not contain peanuts. Yep, they are completely nut-free and allergy-friendly. The “peanut” in these delicious cups of joy is sunflower seed butter (also known as sunflower butter and sunbutter). With a similar taste, sunflower seed butter is a delicious alternative to peanut butter and is safe for those with peanut allergies. (Disclaimer: Discuss with your doctor if you have a nut or peanut allergy.)
The best part about these (Not) Peanut Butter Fudge and Jam Cups is that they are incredibly easy to make. I used a silicon mold, but individual silicon mini muffin liners or a well-greased (with coconut oil) mini muffin pan would work, too. I did not try mini muffin paper liners, but I think there might be an issue with the cups sticking to the paper. Also, you can use your favorite homemade or store-bought organic jelly or jam. I used store-bought strawberry jelly, but homemade would make these fudge cups taste even more special.
I hope you enjoy this recipe for (Not) Peanut Butter and Jelly Cups as much as my family and I enjoy it.
- 1/2 cup coconut butter
- 1/3 cup sunflower seed butter
- 2 tablespoons raw honey (preferably local)
- 1/2 cups favorite jelly or jam (homemade or store-bought)
- Melt your coconut butter and sunflower seed butter in a double boiler over low heat, stirring constantly.
- Add the honey to the coconut butter and sunflower seed mixture, stirring to combine.
- Once the honey has completely combined, remove the double boiler from the heat.
- Spoon the sunflower seed fudge mixture into the muffin liners, until each one is approximately half full. (For the silicon mold that I used, this was approximately 1 tablespoon of fudge in each.)
- With a brush or the back of the spoon, paint or smooth the fudge mixture around the sides each muffin liner.
- Repeat until a little less than half of the fudge remains.
- Place the muffin liners in the freezer for approximately 5 minutes.
- Once the fudge has started to slightly harden, remove them from the freezer.
- Add a small spoonful of jelly/jam to the center of each liner ensuring that it does not touch the sides. (I used a little less than 1/2 teaspoon for each cup.)
- Once the jam/jelly has been added, fill each cup with the remaining fudge covering the jam/jelly.
- Place the finished cups in the refrigerator for approximately 30 minutes or until completely hardened.
- Once hardened, carefully remove each cup from the silicon mold or muffin liners.
- Store the (not) peanut butter fudge and jelly cups in an air-tight container in the refrigerator for 3 to 5 days (if they are not eaten before then).