Can I use fresh cherries instead of frozen?

Absolutely! Fresh cherries work beautifully, especially when they’re in season. Just remember to pit them first and maybe add an extra splash of water when cooking the jam since fresh cherries tend to have less juice than frozen ones.

How long can I store Peanut Butter Cherry Chia Jam Cups?

These cups hold up incredibly well in the freezer for up to two months if stored in an airtight container. If you keep them in the fridge instead, they’ll last about a week — though honestly, they usually disappear much faster.

Can I make them nut-free?

Yes! Swap the peanut butter for sunflower seed butter or tahini for a nut-free version. The flavor will be slightly different but still rich and satisfying. You can also replace almond flour with more oat flour to keep the texture soft and cohesive.

Do I need to thaw before serving?

Yes, just a little. Peanut Butter Cherry Chia Jam Cups taste best when they’ve been out of the freezer for 5 to 10 minutes . That short thawing time gives the base a softer, chewier texture and lets the jam shine.

Can I double the recipe?

Definitely. If you have a larger muffin tin or want to prep for a big event, doubling is no problem — just make sure your jam pot is big enough to handle the extra cherries without boiling over.

Peanut Butter Cherry Chia Jam Cups – 7 Reasons You’ll Love This Healthy Treat

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Author: Maria
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Yield: 12 cups 1x
Category: Dessert, Snack
Method: No-Bake
Cuisine: American
Diet: Gluten Free

Description

Peanut Butter Cherry Chia Jam Cups are a sweet and satisfying no-bake treat featuring layers of creamy peanut butter, tangy cherry chia jam, and rich dark chocolate. They’re naturally sweetened, gluten-free, and perfect for a quick snack or healthy dessert.

Ingredients

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1 cup fresh or frozen cherries, pitted
2 tbsp chia seeds
2–3 tbsp honey or maple syrup
1/2 cup natural peanut butter
2 tbsp coconut oil, melted (divided)
1 cup dark chocolate chips
Pinch of salt

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Instructions

In a small saucepan over medium heat, cook cherries until softened, about 5 minutes.
Lightly mash the cherries, stir in chia seeds and honey or maple syrup, and cook for 2–3 more minutes. Remove from heat and let cool to thicken.
In a bowl, mix peanut butter with 1 tbsp melted coconut oil and a pinch of salt until smooth.
Melt dark chocolate chips with remaining 1 tbsp coconut oil in a heatproof bowl over simmering water or in the microwave in short intervals, stirring until smooth.
Line a muffin tin with paper liners. Add 1 tsp melted chocolate to each cup, tilt to coat the bottom, and freeze for 5 minutes.
Layer 1 tsp peanut butter mixture, 1 tsp cherry chia jam, and another layer of peanut butter into each cup.
Top with remaining melted chocolate to cover the filling completely.
Freeze for 15–20 minutes until set, then store in the fridge.

Notes

For a vegan version, use maple syrup and dairy-free dark chocolate.
You can make the cherry chia jam in advance and store it in the fridge for up to a week.
Swap peanut butter for almond or cashew butter if preferred.

Nutrition

Serving Size: 1 cup
Calories: 140
Sugar: 7g
Sodium: 35mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg

Find it online: https://cooktune.com/peanut-butter-cherry-chia-jam-cups/