Peanut Butter And Jelly Cups (Vegan, Gluten-Free)

• FOR THE CRUST:
• 2 cups Salted Roasted Peanuts
• 1/4 cups Cocoa Powder
• 4 Tablespoons Maple Syrup
• FOR THE FILLING:
• 1 cup Water
• 1 cup Vegan Protein Powder
• 1-1/2 cup Creamy Peanut Butter
• 2/3 cups Maple Syrup
• 2/3 cups Coconut Oil
• FOR THE JELLY:
• 3/4 cups Strawberry Jelly
• FOR THE CHOCOLATE:
• 1 cup Coconut Oil
• 1 cup Cocoa Powder
• 6 Tablespoons Maple Syrup

1. Process peanuts and cocoa powder in a processor until it resembles a peanut meal. Add maple syrup, process until meal is thick, about 1-2 minutes. Line each muffin well with a muffin liner. Divide crust mixture evenly across cups, while packing the crust down with a spoon, about 2 tablespoons per cup.
2. Combine all filling ingredients in a 2-quart mixing bowl, mix, until creamy, but not thick. Divide filling across cups, about 2 to 2 1/2 tablespoons per cup. Freeze muffin tin in the freezer, uncovered, for 2 hours.
3. Remove muffin tin from the freezer. Add 2 teaspoons of strawberry jelly to each cup using a spoon.
4. For the chocolate, whisk melted coconut oil, cocoa powder, and maple syrup in a small glass bowl. Transfer 2 to 3 teaspoons of chocolate to the cups with a measuring spoon. Freeze muffin tin in the freezer, uncovered, for 30 minutes.

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Taken from tastykitchen.com/recipes/desserts/peanut-butter-and-jelly-cups-vegan-gluten-free/ (may not work)