Healthier Peanut Butter & Jelly Bites
Inspired by the classic PB & J sandwich, these nourishing bites are made with wholefood ingredients, packed with nuts, dates, peanut butter, and berry jam. Each one is fully coated in dark chocolate for a crisp, satisfying finish. We used silicone ice cube moulds for neat portions, but you can also press the mixture into a tray and cut into small squares before dipping.
Takes 25 minutes
Serves 24
Ingredients
Base layer
- 200 g 1 cup tightly packed pitted dates
- 100 g ¾ cup almonds or walnuts
- 2 tbsp peanut butter or almond butter
- 20 g 4 tbsp cocoa or cacao powder
- 1 tsp vanilla extract
- Pinch of sea salt
- 1 tsp espresso powder optional
- 3 –4 tbsp water
Peanut butter filling
- 150 g ½ cup creamy peanut butter
- 3 tbsp almond flour or almond meal
- 2 tbsp 30ml maple syrup
- 1 tbsp 15ml melted coconut oil
- ½ tsp vanilla extract
Jam layer
- 200 g approx. ¾ cup berry jam of choice
Chocolate coating
- 300 g about 2 cups dark chocolate (you’ll have some leftover)
- 1 tbsp coconut oil
Instructions
Prepare the base:
- Add the dates and almonds (or walnuts) to a food processor. Blitz until a coarse crumb forms. Add the peanut butter, cocoa powder, vanilla, salt, and espresso powder if using. Blend again until sticky and the mixture holds together when pinched, adding water 1 tbsp at a time if needed.
Fill the moulds:
- Line silicone ice cube moulds (or a 20cm x 20cm tin) with a little baking parchment if needed. Divide the base mixture evenly between 24 moulds, pressing it down firmly with damp fingers or the back of a spoon. Chill while you prepare the next layer.
Make the peanut butter filling:
- In a bowl, stir together the peanut butter, almond flour, maple syrup, coconut oil, and vanilla until smooth. Spoon a little of this mixture over each base, spreading it evenly. Return to the fridge or freezer for 10 minutes to firm.
Add the jam:
- Spoon about 1 tsp jam over each bite. Smooth the tops and chill again for at least 30 minutes until fully firm.
Melt the chocolate:
- Melt the chocolate with the coconut oil in a heatproof bowl over a pan of simmering water (or in short microwave bursts), stirring until silky smooth.
Coat the bites:
- Pop the firm bites from their moulds. Using a fork, carefully dip each one into the melted chocolate until fully coated. Let the excess drip off before placing them on a parchment-lined tray. Sprinkle with a little sea salt or crushed nuts if desired.
Chill to set:
- Place in the fridge for 20–30 minutes until the chocolate is crisp and set.
Store and enjoy:
- Keep in an airtight container in the fridge for up to 1 week, or freeze for up to 1 month.
