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Peanut Butter & Jam Chocolate Cups

Peanut Butter & Jam Chocolate Cups

If you have ever wished your Easter chocolate came with a protein hit and zero sugar crash, this recipe is for you. These peanut butter and jam chocolate cups feel indulgent but work hard for your body, thanks to protein powder, natural nut butter, and Natvia Gut Activation Sweetener / Natvia Synbiotic Sweetener (UK) in place of refined sugar. They are perfect for anyone navigating Easter without wanting to derail their health goals, whether you are gluten-free, sugar-conscious, or simply love a homemade gift that looks impressive and tastes even better. The jammy raspberry centre, creamy chocolate shell, and chewy oat base make every bite worth the wait. Make a batch ahead, chill overnight, and watch them disappear.

Prep Time: 20 mins

Cook Time: 3 hours

Servings: 6

Ingredients:

For the peanut butter eggs:

  • 2 tbsp coconut oil
  • 3 tbsp peanut butter
  • 2 tbsp Natvia Gut Activation Sweetener / Natvia Synbiotic Sweetener (UK)
  • 700g no added sugar white chocolate
  • 6 tsp seeded raspberry jam

For the cups:

  • 80g oats
  • 2 tbsp coconut oil
  • 2 tbsp peanut butter
  • 2 tbsp Natvia Gut Activation Sweetener / Natvia Synbiotic Sweetener (UK)
  • 2 tbsp cocoa powder

For the chocolate filling:

  • 2 scoops chocolate or vanilla protein powder
  • 1 tbsp cocoa powder
  • 1 tsp Natvia Gut Activation Sweetener / Natvia Synbiotic Sweetener (UK)
  • 1 tsp nut butter
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Natvia 150B Gut Activation Sweetener Stevia Canister 300g

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Method:

  1. Make the eggs first: melt the coconut oil, nut butter and chocolate then stir in the Natvia. Using a 6-hole individual Easter mold, spoon in some of the melted chocolate to cover the shell. Chill in the fridge for at least 1 hour.
  2. Spoon a little jam into the middle of each, then spoon the remaining chocolate over the top to cover fully. Chill in the fridge for at least 2 hours to set.
  3. Meanwhile make the cups: melt the coconut oil and nut butter then mix in the cocoa powder, oats and Natvia until combined.
  4. Spoon into a 6-hole silicone muffin tin and push up the sides and bottom to create a nest shape.
  5. Mix together the protein powder, nut butter, cocoa powder and Natvia to create a paste and spoon into the middle of each nest. Chill in the fridge for 2 hours.
  6. When ready to serve, pop the eggs out of the molds then place one into each cup. Enjoy!

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