Katie tidbit #32: I used to thoroughly dislike peanut butter and jelly sandwiches.  Crazy, right?  Like, what child DOESN’T like peanut butter and jelly?  Ok, maybe the kids who are allergic to peanuts might not enjoy the classic PB & J, but they have an incredibly valid reason to dislike that amazing combo.

I just remember every time I opened my lunchbox to find PB & J staring back at me I was a little less than enthused.  I will admit PB & J was better than the we-ran-out-of-sandwich-meat-so-here-is-the-last-of-the-cheese sandwich.  Those were worse than PB & J.  Sorry Mom. 

I don’t know when I finally came around to PB & J, but I did in a big way, and now I’m always finding ways to combine peanut butter and some type of fruit.  Peanut butter and banana is regular over here, and I love mixing both nut butter and chia jam into smoothies or oatmeal or pudding or just straight into my mouth.

I ain’t ashamed of my peanut butter and jelly game.

My thoughts with these bites were to have that PB & J flavor available whenever I want.  I have a batch sitting in my freezer right now.  So whenever I get a hankering, I can just pop one of these into my mouth.  Or fifteen of them, but who’s counting?  Not me, that’s for sure. 

Anyways, you can use whatever jelly like filling you want for these.  I’ve done chia jam and used my Balsamic Strawberry Sauce.  Definitely, use that one at least once.  But you can use any jam/jelly/or preserve so think big my little chickpea.  Yeah, I’m calling you chickpea now.  Oh, and if you can’t have peanut butter, feel free to use whatever nut/seed butter you want.  Almond butter and sunflower seed butter are pretty tasty too.

A word of caution with these: they will get a little melty if they sit out too long or on a super hot day.  Just keep them in your freezer or fridge until you’re ready to devour them.

PB & J Bites 

• 1/2 cup creamy peanut butter OR any nut/seed butter you can use
• 1/2 cup coconut butter, NOT coconut oil
• 2 tbsp coconut oil
• 2-3 tbsp maple syrup OR honey,
• 1 batch of Quick Chia Jam, Balsamic Strawberry Sauce, or your favorite jam/jelly/preserve
• 1 silicone mold or ice cube tray or mini muffin tin

1. In a small saucepan, combine the peanut butter, coconut butter, coconut oil, and 2 tablespoons of your sweetener of choice.  Heat everything over medium heat and taste and adjust the level of sweetness as needed.
2. If you’re using a mini muffin tin line it with paper cups.  You don’t have to do that if you’re using a mold or ice cube tray.  Take the peanut butter off the stove and let it cool for a minute.  Then pour a small amount, no more than half a teaspoon, in the bottom of your molds or tins.  Swirl it around so it coats the entire bottom.  Place the tin or mold in the freezer for 5 minutes.
3. Remove from the freezer and add another half teaspoon of peanut butter to the bottom and freeze for another five minutes.
4. Remove again and add about 1 tsp of jam or jelly or whatever you’re using to the mold or tin.  Then top the jam with the rest of the peanut butter.  Let the bites harden in the freezer for about 30 minutes.
5. Pop the bites out of the mold and eat right away or store in an airtight container in the fridge or freezer.  Let the bites sit out for a few minutes before eating.