Dessert

Peanut Butter Jelly Chocolate Jars Recipe

ByHarry Bern November 26, 2025November 26, 2025

Introduction

This Peanut Butter Jelly Chocolate Jar is a delightful twist on the classic sandwich, combining creamy coconut peanut butter mousse with a vibrant berry jam. It’s a no-bake treat that’s perfect for satisfying sweet cravings in a wholesome way.

The image shows two clear glass cups filled with a layered dessert placed on a white marbled surface. Each cup has five visible layers: the bottom layer is a deep red fruit jam, followed by a pale beige creamy layer. Above that is a thin layer of mixed oats and nuts, then a darker red fruit layer mixed with pieces of nuts. The top layer is a thick, smooth beige cream crowned with a dollop of white whipped cream, chopped nuts, small brown brownie chunks, and drizzled dark chocolate sauce. The cup in front is the main focus, while the second cup in the background has a silver spoon inside. A white ceramic pitcher is also slightly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can chilled, full-fat coconut milk (use only the hardened part)
5 tbsp no sugar added creamy peanut butter
2 tbsp agave nectar
1 tsp vanilla extract
A pinch of fine sea salt
½ cup red berries
2 tsp chia seeds
Sweetener of your choice (e.g., vanilla Xucker)

Instructions

Step 1: Chill your coconut milk in the fridge overnight to allow it to solidify.
Step 2: Open the can and scoop out the hardened coconut cream, leaving the liquid behind.
Step 3: Whip the coconut cream until fluffy and smooth, about 1 minute.
Step 4: Gradually add the creamy peanut butter to the whipped coconut cream and mix well.
Step 5: Stir in the agave nectar, vanilla extract, and a pinch of sea salt until fully combined.
Step 6: Place the mixture in a bowl and chill in the fridge for 1 hour to set.
Step 7: For the berry jam, add the red berries and a splash of water to a saucepan over medium heat.
Step 8: Sweeten with your chosen sweetener and cook until the berries break down slightly.
Step 9: Remove from heat and stir in the chia seeds; then refrigerate to allow the jam to thicken.
Step 10: To assemble, layer jars with the peanut butter coconut cream and berry jam. Optionally, add peanuts, Squarebar chunks, plain coconut whipped cream, or chocolate sauce for garnish.

Tips & Variations

Use frozen berries if fresh aren’t available; thaw before cooking.
Swap agave nectar with maple syrup or honey for a different sweetness profile.
For a crunchier texture, add toasted nuts between layers.
Try adding a pinch of cinnamon or cocoa powder to the cream for extra flavor depth.

Storage

Store the assembled jars in the refrigerator for up to 3 days. The chia jam may thicken further when chilled; if it becomes too dense, stir in a little water before using. Enjoy chilled for the best texture and flavor.

How to Serve

The image shows two clear glass cups filled with a five-layer dessert. The bottom layer is a dark red berry compote, followed by a creamy beige layer. Above that is a crunchy layer with visible nuts and crumbles, then another thick beige cream layer. The top layer is white whipped cream, drizzled with glossy dark chocolate sauce and sprinkled with peanut halves. The cups are placed on a white marbled surface, with a white pitcher and a silver spoon nearby in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light coconut milk instead of full-fat?

It’s best to use full-fat coconut milk to achieve the proper creamy texture. Light coconut milk won’t solidify enough to whip into a mousse.

How do I make the berry jam less sweet?

Adjust the amount of sweetener to your taste, or omit it entirely if you prefer a tart jam. Keep in mind the peanut butter cream adds natural richness, balancing the flavors.