Sweet little peanut butter treats with a swirl of strawberry jam. I use coconut oil for its binding properties rather than flavour here so use a neutral version if you can. Vanilla powder prevents the mixture from being too liquid, or you could add the seeds scraped from half a small bean.
pinch salt (optional, use only if your peanut butter is unsalted)
3-4 tbsp strawberry jam
Instructions
Line a 12 hole muffin tin with paper or silicone cupcake cases.
In a small saucepan, combine the peanut butter, coconut oil and maple syrup over a low heat, stirring until combined. Stir in the vanilla powder and salt, if using.
Divide the peanut butter mixture between the 12 cupcake cases then dot the strawberry jam over the top, swirling with a toothpick or skewer for a rippled effect. Freeze for one hour, until solid, then store in the fridge until ready to eat. Will keep in an airtight container in the fridge for up to one week.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2017/03/01/peanut-butter-jam-cups/