Desserts, Vegan, Vegetarian

PB & J Froyo Cups

Cooking method:

  • Prep Time: 3h 15 mins
  • Total time: 3h 15 mins
  • Skill Medium
  • Serves 10 people

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.


For the strawberry 'jam'

  • 135g 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

  • 70g peanut butter or almond butter
  • 40g raw honey or agave nectar
  • 20g coconut milk powder
  • A pinch sea salt

For the PB yogurt

  • 220g coconut yogurt
  • 40g 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

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • 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


    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.