Chocolate PB & J Muffin Cups

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.