Well, okay, they’re not really peanut butter, but they really are super chocolatey, filled with strawberry jelly goodness, and phenomenally delicious.
And instead of peanut butter – they are secretly filled with creamy ground cashews – even better.
We’ve all decided there’s nothing better than the combination of peanut butter and chocolate (any nut butter, actually). In fact, that truth in life has long been established.
I think we also all know peanut butter and jelly is a match made in heaven.
Am I right?
So, to be nitpicky about all the particulars in life, I’m telling you that cashew butter is better than peanut butter (most of the time) and I’m also here to inform you that preserves are actually better than jelly.
There’s a whole diatribe as to the differences between jams, jellies, and preserves ~ it’s quite lengthy ~ just trust me and go with the flow…
Chocolate PB & J Muffin Cups
24 wonton skin wrappers
8 oz. cream cheese, softened to room temperature
8 oz. Artisana Organics Cashew Cacao Spread
1 large egg
1/2 tsp. vanilla extract
1 pinch sea salt
12 oz. strawberry preserves
1/2 cup white chocolate chips
Preheat the oven to 350 degrees.
Line a 12 cup muffin tin (non-stick) with 2 wonton skins each, overlapping in different directions.
Meanwhile, beat the cream cheese, Artisana Organics Cashew Cacao Spread, egg, vanilla, and salt together until smooth.
Fill each muffin cup with the “chocolate peanut butter” mixture.
Top with a spoonful of preserves.
Bake for about 30 minutes, until the muffin skin edges are golden brown.
Remove from the oven and allow to cool for about 5-10 minutes.
Top with white chocolate chips.