£169.99
£119.99
Dairy-Free

PB & J Froyo Cups

Super simple to make, these PB & J Froyo Cups are packed with creamy PB fudge and strawberry chia jam. A perfect summer snack for little ones and adults alike.

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Item No. REC4069EU
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By Greens of the Stone Age
Prepared with
Ninja Foodi Power Nutri Blender 3-in-1 with Smart Torque & Auto-iQ 1200W - CB350UK
Model: CB350UK
£169.99
Ninja Foodi Power Nutri Blender 2-in-1 with Smart Torque & Auto-iQ 1100W - CB100UK
Model: CB100UK
£119.99
Total Time
3h 15m
Medium
10
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Ingredients

For the strawberry 'jam'

  • 4.73oz fresh strawberries (hulled, roughly chopped)
  • 2 tbsp maple syrup or agave nectar
  • 2 tbsp freeze dried strawberry powder
  • 1 tbsp milled chia seed
  • 2-3 tbsp lemon juice

For the PB fudge

  • 2.45oz peanut butter or almond butter
  • 1.4oz raw honey or agave nectar
  • 0.7oz coconut milk powder
  • A pinch sea salt

For the PB yogurt

  • 7.7oz coconut yogurt
  • 1.4oz peanut butter or almond butter
  • 1 1/2 tbsp maple syrup or agave nectar
  • 1 1/2 tsp vanilla paste or 1 tsp vanilla powder

Instructions

Step 1
Start by making the strawberry jam. Place the chopped strawberries and maple syrup into a bowl, stir and leave for 5 minutes until softened. Using the back of a fork mash into a rough paste. Add the freeze dried strawberry powder and milled chia seed and stir until evenly mixed. Add a tablespoon of lemon juice at a time until you reach your desired taste. Cover and refrigerate until needed.

Step 2
Add the ingredients for the PB fudge to a mixing bowl and mix until smooth. Cover and refrigerate until needed.

Step 3
Place the PB yogurt ingredients into the NINJA CUP and run the MAX BLEND program.

Step 4
Take 10 cupcake cases and place onto a baking tray. Line each cupcake case with another case. This will ensure that the mixture doesn't spill out.

Step 5
Place 1 tablespoon of yogurt into each of the 10 cases. Add 1 generous teaspoon of the fudge followed by a teaspoon of jam on top. Repeat for all 10 cases. Top with a final tablespoon of yogurt, repeating until all have been filled.

Step 6
Place the tray into the freezer and freeze for at least 3 hours or until frozen. Once frozen store in an airtight container for up to 1 month.

Step 7
Notes: Both the jam and fudge can be made the day before and stored in the refrigerator. To make your own milled chia simply add a cup of chia seeds to your NINJA CUP and blend until milled. Store in an airtight container. Prep time is inclusive of 3 hour setting time.