good morning and happy tuesday, even though it feels like a monday, but we’ll take it right?! short week, easy desserts, no oven required-ok who is in?! Peanut Butter Cherry Chia Jam Cups are delicious bites of peanut butter, tart cherry heaven and they’re the best snack to have on hand.
while i did use frozen organic dark sweet cherries (about 15 ounces), you can use the equivalent of any frozen fruit and this jam will turn out perfect.
blueberries, strawberries, and raspberries would be AMAZING, i just wanted to switch things up with cherries.
the no bake base is a combination of oat and almond flour, my two absolute favorite flours to combine. the texture is like a chewy protein bar in my opinion.
you’re only going to need 1/3 cup maple syrup too, and that’s for the base.
the cherry chia jam has 2 tbsp maple syrup but if that’s not sweet enough for you, just add more.
the jam has 1.5 tbsp chia seeds in it and that’s for two reasons:
1. because they act as a gelatinous binder and set the texture and 2. nutrient dense little powerhouses!
if you want, you can omit them but just know the texture of the jam will not be as firm or gelatinous like.
per the title, there is peanut butter in this recipe, 1/2 cup to be exact. nut and seed butters are almost always interchangeable as long as the texture is similar.
you can use any nut or seed butter you want, just make sure its super creamy and kind of runny in texture.
my go to brands are always Trader Joe’s brand and Whole Foods just because they’re easy to get ahold of.
what’s the process?
the good news is, you make the base and jam simultaneously. while you’re putting together the peanut butter base, the jam can be cooking on the stove.
the jam is only going to take about 12 minutes to cook on medium heat. in the mean time, you can either mix the peanut butter dough manually or add it to a food processor!
next up, you can scoop out a few tbsp worth of dough, roll into a ball, flatten and press down into parchment paper muffin cups.
the jam should be completely cool though before you add it on top of the peanut butter base.
after that, time for the freezer and they take a couple of hours to set!
everything you need for this recipe:
- oat flour
- almond flour
- peanut butter
- maple syrup
- vanilla extract
- dairy free milk
- frozen dark sweet cherries
- chia seeds
storing Peanut Butter Cherry Chia Jam Cups
we store 3/4 of the cups in the freezer and then the other 1/4 in the fridge just to have on hand as an easy snack for a couple of days! for longer term storage, definitely use the freezer.
you can store them in either in an airtight container. just make sure you let the cups thaw for a bit if you store them in the freezer because they will be rock hard.
other no bake recipes that you may enjoy!
Easy No Bake Chocolate Peanut Butter Pie
No Bake Cookies and Cream Bars
Healthy No Bake Cinnamon Rolls
are you going to make my Easy No Bake Chocolate Peanut Butter Pie?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
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it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Peanut Butter Cherry Chia Jam CupsCourse: Desserts, No Bake
- cherry chia jam
15 ounces frozen organic dark sweet cherries
1 cup water
2 tbsp maple syrup
1 and 1/2 tbsp chia seeds
1 tsp vanilla extract
1/4 tsp cinnamon
- peanut butter base
1 cup almond flour
1 cup oat flour
1/3 cup maple syrup
1/2 cup runny peanut butter
1/2 tbsp vanilla extract
3 tbsp dairy free milk
- mix the peanut butter base ingredients in a large mixing bowl or blend in a food processor until a thick dough forms.
- for the jam, add all ingredients to a large pan and mix well. turn the heat on medium and once it comes to a boil, cook about 12 minutes or until a thick gelatinous consistency (stir often).
- while the jam cools down, shape a few tbsp worth of dough into a ball and flatten into a thick cookie shape.
- add to parchment paper muffin cups and then once the jam is cool, add a generous spoonful on top.
- place in the freezer for an hour and a half to two hours to set and then enjoy! store in the freezer in an airtight container, thaw before eating and enjoy!