Vegan Peanut Butter and Jelly Bites

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Nutritional Info
  • Servings Per Recipe: 36
  • 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

View full nutritional breakdown of Vegan Peanut Butter and Jelly Bites calories by ingredient
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Introduction

This was intended to be a vegan dish but I accidentally used HONEY graham crackers. Duh, me. So use regular graham crackers to make this dish vegan. This was intended to be a vegan dish but I accidentally used HONEY graham crackers. Duh, me. So use regular graham crackers to make this dish vegan.
Number of Servings: 36

Ingredients

    3/4 cup natural peanut butter
    12 tsp. pure cane sugar OR 6 packets Splenda/Equal
    2 Tbs. Organic Earth Balance Whipped "Butter" Spread
    12 tbs. Smucker's sugar-free strawberry jelly
    6 whole graham crackers (12 squares)
    36 mini muffin cups
    (optional, 1/4 cup soy, nut or hemp milk)

Directions

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.

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