Chocolate Chia Jam Peanut Butter Cups

These chocolate chia jam peanut butter cups are a homemade take on the classic, with a layer of berry chia jam tucked between the peanut butter and chocolate. They’re no-bake, naturally gluten-free, and easy to make dairy-free and vegan.

The chia jam is quick to make on the stovetop with frozen berries and chia seeds. Layer it with a sweetened peanut butter filling and dark chocolate, and you’ve got a treat that tastes way fancier than the effort involved.

Why You’ll Love this Recipe

• No-bake. Everything sets in the freezer—no oven required.
• Easy to make allergy-friendly. Use dairy-free chocolate and swap peanut butter for sunflower seed butter if needed.
• Make-ahead friendly. Store in the freezer and grab one whenever you want a treat.

Ingredient notes

• Frozen berries: Any mix works—blueberries, strawberries, blackberries, raspberries. No need to thaw first.
• Chia seeds: These thicken the jam as it cools. Don’t skip them or the jam will be too runny.
• Peanut butter: Use creamy, not crunchy. The filling needs to be smooth and thick. Sunflower seed butter or almond butter work if you need to avoid peanuts.
• Chocolate chips: I use Guittard extra dark, which is gluten-free and dairy-free. Use whatever brand you prefer, just make sure it’s safe for your dietary needs.
• Powdered sugar: This gets mixed into the peanut butter to sweeten it and help it hold its shape.

Tip

If you’re short on time you can skip the homemade chia jam and use your favorite jarred jam instead. Raspberry, strawberry, or blackberry all work well. Use about 1/4 cup total, divided between the cups.

FAQs

Can I use a different nut butter?

Yes. Almond butter or sunflower seed butter both work. Use creamy, not crunchy.

Can I make these smaller?

Yes. Use a mini muffin tin and mini liners. You’ll get 24-30 mini cups instead of 12 regular.

Expert Tips

• Use paper liners. Don’t skip them—the cups stick to the tin without them.
• Work quickly with melted chocolate. It starts to set as it cools. If it thickens too much, microwave for another 10-15 seconds.
• Push chocolate up the sides. Use the back of a spoon to create a well in the center. This keeps the filling contained.
• Freeze between layers. 10 minutes in the freezer between each layer helps everything set cleanly.

Storage instructions

Store in an airtight container in the freezer for up to 2 months. Let them sit at room temperature for about 5 minutes before eating so the chocolate isn’t too hard to bite through.

Serving suggestions

These are perfect for Valentine’s Day, a DIY dessert board, or anytime you want a homemade treat without turning on the oven. Package a few in a small box for an easy homemade gift. They also go well alongside chocolate coconut balls , chocolate Oreo truffles , or white chocolate strawberry truffles for a no-bake dessert spread.

More gluten-free desserts to try

All Dessert

• 

  Gluten-Free Peach Crumble Focaccia

• 

  Gluten-Free Chocolate Peppermint Cookies

• 

  Puppy Chow Bars

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

Method

For the Chia Jam:

1. 1

   In a medium sauce pan, add 2 cup frozen mixed berries and 2 tablespoons granulated sugar. Stir to combine.

2. 2

   Bring to a boil, stirring occasionally. The juices from the berries will be released and the berries will get soft. Start crushing the berries with a spoon or spatula.

3. 3

   Add 1 tablespoon chia seeds and continue cooking for another minute.

4. 4

   Take off of the heat and let cool and thicken completely. Set aside.

To Make the Peanut Butter Cups:

1. 5

   Mix 1/2 cup creamy peanut butter and 2 tablespoons powdered sugar in a small bowl until smooth. Set aside.

2. 6

   Melt 1 cups chocolate chips in the microwave in 30-second bursts, stirring between each. It should take about 90 seconds total.

3. 7

   Line a muffin tin with paper liners. Spoon chocolate into each liner, just covering the bottom. Use the back of a spoon to push chocolate up the sides, creating a well in the center. Freeze 10 minutes.

4. 8

   Once the chocolate has hardened, spoon peanut butter filling into each cup, then top with chia jam. Freeze 10 minutes.

5. 9

   Melt remaining 1 cups chocolate chips in the microwave. Pour the melted chocolate over the peanut butter jam filling to cover completely. Tap the muffin tin on counter to level. Freeze 10-15 minutes until set.

6. 10

   Let sit at room temperature 5 minutes before serving.