Peanut Butter Cherry Chia Jam Cups
Recipe by
Ingredients
- For the Base:
- 1 cup natural peanut butter (unsweetened)
- 1 scoop (30g) vanilla or peanut butter whey protein powder
- 1/3 cup almond flour
- 2 tbsp maple syrup or honey
- 1/4 cup unsweetened almond milk
- For the Cherry Chia Jam:
- 2 cups frozen or fresh cherries, pitted
- 2 tbsp chia seeds
- 1–2 tbsp honey or maple syrup (adjust to taste)
- 1 tsp lemon juice
Directions
- Make the Jam: In a saucepan over medium heat, cook cherries until they release their juices and soften (about 5–7 minutes). Mash lightly with a fork. Stir in chia seeds, sweetener, and lemon juice. Simmer for 5 minutes until thickened, then cool completely.
- Prepare the Base: In a bowl, mix peanut butter, protein powder, almond flour, maple syrup, and almond milk until smooth and thick like dough.
- Assemble the Cups: Line a muffin tin with paper liners. Press 2 tablespoons of the peanut butter mixture into each liner, smoothing the top.
- Add the Jam: Spoon 1 tablespoon of cherry chia jam over each cup, spreading evenly.
- Chill: Refrigerate for at least 2 hours (or freeze for 30 minutes) until firm.
- Serve: Enjoy cold as a protein-packed snack or dessert.
Tips for Meal prep
Store in the fridge for up to 5 days or freeze for up to 2 months.
Swap peanut butter for almond butter or cashew butter for variety.
Try with mixed berry chia jam for a flavor twist.
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