Vegan PB&J with Rice Crispy
This is such a great treat or even dessert with tea or coffee. The richness from the dark chocolate and combination of the peanut butter and blueberry jam for sweetness. A pinch of salt to curb the tartness and some rice crispy to keep it together and creamy.
I made this without knowing how it would really turn out. I have to say I was pleasantly surprised. Give this a go and let me know in the comments how you liked it. A little patience putting it together but the end result is worth the wait.
Vegan Peanut Butter & Blueberry Jam with Rice Crispy
Equipment
- Double boiler or pot with stainless bowl
Ingredients
- 2 cups Dark Chocolate 70%
- 4 tbsp peanut butter any brand
- 2 tbsp blue berry jam any brand
- 2 tbsp crushed rice crispy a few extra non crushed for topping
- 1 pinch salt
- 1 tbsp vanilla extract
Instructions
- Start with your double boiler and add 1 cup of the dark chocolate.
- Mix together the peanut butter, jam, vanilla, rice crispy powder and salt in a separate bowl and set aside.
- Once the chocolate is melted, pour it in some paper cup holders about half way.
- Now place the chocolate cup holders and the peanut butter mixture both in the fridge for about 30 min.
- Remove from fridge. The chocolate should be firm or hard now. The peanut butter should still be soft.
- Start heating up the last cup of dark chocolate in the double broiler.
- Take small bits of the peanut butter mixture and roll into a small ball about the size of a dime.
- Place the ball onto the centre of the solid chocolate cup and press flat. Leaving it a bit smaller than the chocolate circumference. Do this to all of them.
- Once all are done pour the melted chocolate over the peanut butter filling on each. Make sure it is completely covered and higher than the filling.
- Add a pinch of salt and a few whole rice crisps on each topping of chocolate.
- Place in the fridge for 30 minutes and then they are ready to serve.