These super simple mini PB&J cups bring back all the flavors from childhood, perfect for satisfying a sweet craving. Made with melted vegan chocolate, nut butter, and sugar-free raspberry jam.
Melt some vegan chocolate. Pour the melted chocolate into muffin liners. Add a dollop of almond butter (or any nut/seed butter) on top of the chocolate. Add some store-bought raspberry jam (making sure there's no added sugar) on top of the nut butter. Let them set in the fridge until hardened.
