Keto Peanut Butter & Jelly Cups

Step 1To make the base, add all ingredients into a food processor and pulse until combined and resembling a thick (but lumpy!) paste.

Step 2Divide evenly among 12 mini muffin molds and press down firmly (about 12 g/ 0.4 oz per cup). Place in the freezer whilst you make the jelly layer.

Step 3To make the jelly, add the blueberries to the food processor and mix until smooth. Add a few drops of stevia, blend, and then taste and add another drop or two if required.

Step 4Distribute evenly among the molds on top of the peanut base (slightly less than 1 tbsp per cup). Place in the freezer whilst you make the chocolate layer.

Step 5To make the chocolate top, chop the chocolate into smaller pieces.

Step 6Melt in a saucepan over the lowest heat.

Step 7Pour evenly across the jelly layer (about 1 ¹/₂ tsp per cup) and set in the freezer at least twenty minutes.

Step 8Remove from the freezer and allow to sit at room temperature a few minutes before serving.

Step 9Store in the freezer for up to six weeks.