HONEY PEANUT BUTTER CUPS
GLUTEN FREE / PALEO
I shared this recipe over on Instagram this morning, and holy hell, the response has been amazing. Therefore, I decided to throw it up on the blog, so you can find it and refer back any time. These honey PB & J cups are the perfect snackity snack, and contain six REAL FOOD ingredients: peanut butter, honey, cinnamon, coconut oil, raspberries, and chia seeds.
My toddler loves to snack on them too, but just be forewarned, they get a little messy when they get room temperature, so make sure to store them in the fridge or freezer. But that's half the fun, right? Here's how to make them!
makes 10 cups
3/4 cup peanut butter
2 tb honey (or maple syrup)
1 tsp cinnamon
2 tb melted coconut oil
1/2 cup organic raspberries
1 tb chia seeds
Line a muffin tin with 10 liners.
Whisk together the peanut butter, honey, cinnamon, and coconut oil.
Fill each cup with 1 heaping tb of the mixture and place in the freezer for 10 minutes.
Next, make the filling, by mashing together the raspberries and chia seeds in a small bowl. Remove the muffin tin from the freezer, and spoon the raspberry filling evenly among the ten cups.
Pour the remaining peanut butter mixture on top to cover, and freeze for an additional 30 minutes.
Keep these stored in the freezer and pop them out when ready to eat!