1/2cupcreamy natural peanut butter,well-stirred (any natural nut butter will work)
Line a 12- cup muffin tin. Silicone works best.
Time to Melt that chocolate! Fill a small saucepan with water, about ⅓ of the way. Place over medium heat containing. Next place a glass, or heatproof bowl over the saucepan -- a cereal bowl will do the trick. Make sure the water isn’t touching the bowl. Place the chocolate chips and coconut oil in the bowl, stir to combine. This will take some time. Stir slowly until completely melted. Once completely melted, carefully remove the bowl of chocolate from the saucepan.
Using a tablespoon measuring spoon, pour measured melted chocolate into each liner. Swirl each liner to allow for the sides to be covered with the chocolate. Transfer to the freezer. Allow 30 minutes for chilling. While the chocolate is chilling prep the PB mixture.
In a small bowl, combine PB & Powdered sugar. If it’s still on the too creamy running side add a tad more powdered sugar.
Once the chocolate has chilled, using a spoon evenly distribute the PB mixture amount the cups. Make sure they are in the center and not touching the sides. Top the PB mixture with 1 teaspoon of jam (more depending on how you like your PB to jam ratio).
Using the remaining melted chocolate, pour another tablespoon over the PB&J to cover fully. Make sure to fill any open areas along the edge of the liners.
Freeze for an additional 30 minutes to an hour until hardened. Thaw at room temperature or refrigerate for 20-30 minutes before eating to allow cups to soften up.
Pro-tip: Make a double batch and freeze half for later. These cups will keep for up to three months.