Peanut Butter Chocolate Cups With Zevia Strawberry Jelly

Peanut Butter Chocolate Cups With Zevia Strawberry Jelly

Peanut butter cups are a classic treat. Sometimes, we like to add some Zevia to mix things up and make it a better for you version. This week, we're cooking up no sugar added peanut butter cups with some Zevia strawberry jelly made with Zevia Strawberry soda. Who says you can't eat dessert without feeling guilty? After you give these a shot, you'll be just as obsessed as we are.



Strawberry Jam Ingredients:

  • 1 cup chopped strawberries
  • 2 tbsp chia seeds
  • 4 tbsp Zevia Strawberry soda

Chocolate Cups Ingredients:

  • 1 cup cacao powder
  • 1/2 cup coconut oil
  • 1 tbsp vanilla extract

Peanut Butter Filling Ingredients:

  • 1 cup gluten free oats
  • 1/2 cup nut butter


  1. In a saucepan, breakdown strawberries over medium heat until they become mushy. Stir occasionally.
  2. Pour the mixture into a mason jar and add the chia seeds and Zevia Strawberry soda. Mix until combined, then store in the fridge to cool.
  3. Add the oats to a food processor and grind until it becomes a flour consistency. Add in the peanut butter, or the nut butter of your choice, and continue to mix. If it's too dry, just add more peanut butter.
  4. Line a cupcake/muffin tin with cupcake liners. Scoop the peanut butter into 1 tbsp. sized balls and place into each tin. Freeze for about 10 mins.
  5. In a saucepan, combine the cacao powder, coconut oil, and vanilla over medium heat, stirring often.
  6. Remove the balls from the liner and pour about 1-2 tsp of chocolate into the cupcake liners. Flatten the peanut butter balls and place on top of the chocolate without touching the edges of the liners.
  7. Add 1/2 tsp of strawberry jam on top of the peanut butter and top off with chocolate.
  8. Sprinkle with some sea salt and freeze them for about an hour. Enjoy!

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