5 Ingredient Peanut Butter & Jelly Cups | Artistic Vegan Show 32

5 Ingredients are all you need to make these PB&J Cups + toppings as desired! A crust of almonds and figs make a sweet figgy treat full of fiber, with peanut butter and homemade strawberry jam. Join me, Christa, in the kitchen for another Artistic Vegan Show and stick around for some horsing around. Full recipe with calories below. 

CRUST: 

• 1/2 Cup Almonds
• 1/2 Cup Figs; stem removed 

PB:

• 1/3 Cup Peanut Butter  

JAM:  

• 1 Cup Strawberries
• 1 Tbsp Chia Seeds   

Peaceful Preparation:

1. Combine the crust ingredients in a food processor. Divide and press into 6 cupcake cups, or your favorite mold. I used 5 cups and 1 tart mold.
2. Spread the peanut butter evenly between the 6 cups. 
3. Mix the jam ingredients together, set aside for 5 minutes to congeal (a nice time to clean up any mess this far). Top the 6 cups with all of the jam.
4. Add your favorite toppings, freeze for a couple hours or until firm enough to remove and enjoy. Once fully frozen, allow to defrost slightly so you can bite in easily. 

Tips:

• Crust: Use your favorite nut, grain or seed.
• Crust: Use nearly any dried fruit
• PB Layer: Use your favorite nut butter, or seed butter for nut-free.
• Jam Layer: Use a different berry or fruit in the jam. Or your favorite jam. 
• Topping: Use any toppings you desire.
• Make 12 Small vs. 6 Large
• Inspired byThe Artistic Vegan Cookbook also in eBook variety. :)