PB&J CEREAL CUPS. Holy cow. I don’t even know where to start.

Well really I should say CB&J since I used cashew butter, but I just like the sound of PB&J better. But you do you pb lovers.

 Who knew that when you mixed finely shredded coconut with your favorite nut butter it tastes like little bits of cereal.  

 I wasn’t planning on combining the “cereal” and jam together until I took a bite of both, and then I just knew. It had to happen.

Combine that combo with a chocolate shell and let me just tell ya…. Actually, Im not going to tell ya. You will have to experience the magic on your own.

 These babies will jump start your weekend in the best way possible. 


I n g r e d i e n t s

Berry Chia Jam  

**Jam can be made ahead of time for a quicker dessert!

2 cup organic frozen berries, slightly thawed ( I used a combo of strawberries & blueberries)
2 tbsp raw honey 
1/2 tsp vanilla extract 

Pinch sea salt
1 tbsp chia seeds. 


Coconut Cashew Filling

1/3 cup cashew/peanut/almond butter

2 cups unsweetened coconut flakes/chips



1.5 cups Enjoy Life Foods chocolate chips

1 tbsp coconut oil


D i r e c t i o n s

Prepare a non-stick muffin tin by placing strips of parchment paper in the bottom of each mold. You want the sides of the parchment paper to be sticking up so they can act as tabs to pull out each cup!

Allow your berries to slightly thaw in a mesh strainer. Once slightly thawed, add your berries to a small sauce pan & warm over medium heat. Add your honey and stir.

As your mixture starts to heat up more liquid will release. Stirring occasionally, mash your berries with the back of a fork or a potato masher.

Bring the mix to a simmer, stirring every now and then, until the mixture really thickens. This whole process took about 25 minutes.

Once It has really thickened, move off burner and stir in your vanilla and sea salt. Allow the jam to completely cool and then stir in your chia seeds! Scoop into a bowl and add into the fridge while you prepare the rest! If making ahead of time store in the fridge in a seal tight container.  

In a large food processor add in your coconut flakes. Process until the coconut becomes finely shredded. Add in your cashew butter and process until all is combined. Add mix to a large bowl and place in freezer for 15 minutes. It will help to solidify the mix.

Add your chocolate chips to a large microwave safe bowl. Microwave for 45 seconds. Remove and add in your coconut oil. Microwave in 45 second increments, stirring well in between each round. This will ensure your chocolate does not burn!

Pour a layer of chocolate into the bottom of 8 muffin molds, about ½ inch thick! Place in freezer to harden.  

Remove the jam and the coconut mix from the fridge and freezer. Fold the jam into the coconut mix. Mix just enough so that the two are incorporated but still have their own color/texture.

Once your chocolate has hardened, remove from freezer and scoop the jam / coconut mix into each mold. Drizzle the remaining chocolate over the tops of each cup!

Place in freezer for 30 minutes to set. When ready to remove from muffin tin, simply use your parchment tabs to lift each cup!  Store in the freezer in an airtight container, allow 10 minutes thaw time before eating or serving.