Vegan Peanut Butter and Jelly Bites
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
3/4 cup natural peanut butter12 tsp. pure cane sugar OR 6 packets Splenda/Equal2 Tbs. Organic Earth Balance Whipped "Butter" Spread12 tbs. Smucker's sugar-free strawberry jelly6 whole graham crackers (12 squares)36 mini muffin cups(optional, 1/4 cup soy, nut or hemp milk)
Makes 36 mini cups
Lay out 36 mini muffin cups on plates/trays, or use 12 regular-sized muffin cups, just remember to then count each cup as 3 servings of this recipe.
Put 5 of the 6 graham crackers in a ziploc-type bag and crush them. Make sure to crush them very thoroughly, leaving no chunks.
Melt the butter in a small sauce pan. Add peanut butter, graham crackers, and sugar or Splenda/Equal. Mix well. Remove from heat. If you want a creamier peanut butter part, add the 1/4 cup of soy, nut or hemp milk now. (I actually didn't use it because I forgot to put it in, and they turned out fine, but I bet they'd taste and stick together better with that extra creaminess).
Spoon about 1/2 Tbs. of the P.B. mixture into each cup. After it cools a bit, press the mixture firmly into the cup, wetting fingers in a bowl of water as needed so the mixture doesn't stick to them.
Place the 12 tbs. of jelly in a ziploc bag, squeeze it into one corner, cut just a bit of the corner off, and use this to put a layer of jelly on each cup.
Crush the remaining graham cracker in a bag and sprinkle the crumbs on top of each cup. Refrigerate for an hour or two to set.
Note: This is the first time I made these. I was really winging it after I calculated a vegan recipe for chocolate peanut butter cups and realized each cup was over 250 calories! So I was trying to make something a bit healthier. I found that it was kind of hard to just pull these out of the paper and eat them with your fingers so here's my suggestion to remedy that:
When pressing the "crust" into the cup, make a divot (a little cup-shape) with your thumb in it, so that the sides are a bit higher than the middle. Then just fill the middle part with jelly.
Number of Servings: 36
Recipe submitted by SparkPeople user SIMPLEABUNDANCE.
Lay out 36 mini muffin cups on plates/trays, or use 12 regular-sized muffin cups, just remember to then count each cup as 3 servings of this recipe.
Put 5 of the 6 graham crackers in a ziploc-type bag and crush them. Make sure to crush them very thoroughly, leaving no chunks.
Melt the butter in a small sauce pan. Add peanut butter, graham crackers, and sugar or Splenda/Equal. Mix well. Remove from heat. If you want a creamier peanut butter part, add the 1/4 cup of soy, nut or hemp milk now. (I actually didn't use it because I forgot to put it in, and they turned out fine, but I bet they'd taste and stick together better with that extra creaminess).
Spoon about 1/2 Tbs. of the P.B. mixture into each cup. After it cools a bit, press the mixture firmly into the cup, wetting fingers in a bowl of water as needed so the mixture doesn't stick to them.
Place the 12 tbs. of jelly in a ziploc bag, squeeze it into one corner, cut just a bit of the corner off, and use this to put a layer of jelly on each cup.
Crush the remaining graham cracker in a bag and sprinkle the crumbs on top of each cup. Refrigerate for an hour or two to set.
Note: This is the first time I made these. I was really winging it after I calculated a vegan recipe for chocolate peanut butter cups and realized each cup was over 250 calories! So I was trying to make something a bit healthier. I found that it was kind of hard to just pull these out of the paper and eat them with your fingers so here's my suggestion to remedy that:
When pressing the "crust" into the cup, make a divot (a little cup-shape) with your thumb in it, so that the sides are a bit higher than the middle. Then just fill the middle part with jelly.
Number of Servings: 36
Recipe submitted by SparkPeople user SIMPLEABUNDANCE.
Nutritional Info Amount Per Serving
- Calories: 54.4
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 35.5 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.3 g
- Protein: 1.5 g
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