Line a mini muffin tin with liners; set aside.

Place the chocolate in a microwave-safe bowl and heat in the microwave for 30 seconds. Remove, stir, add the coconut oil, then return to the microwave for another 30 seconds. Remove and stir until smooth. If still lumpy, heat in the microwave at 15-second increments until smooth.

Spoon about a teaspoon of the chocolate into the liner, using the back of a spoon or a chopstick to coat the bottom and up the sides of the entire liner. Repeat with the rest of the liners. Chill in the freezer for 5 minutes until chocolate is set.

Once set, spoon 1 heaping teaspoonful of peanut butter into the chocolate shell. Using the back of a small spoon, create a little well in the center for the jam/jelly. Repeat with the rest of the chocolate shells.

Spoon about 1 teaspoon jam/jelly into the center of the peanut butter. Repeat with the rest. Chill in the freezer for 30 minutes.

If chocolate has hardened, return to the microwave at 15-second increments until smooth again. Spoon about 1 teaspoon on top of the jam/jelly, spreading out into the edges, assuring that all peanut butter and jelly is covered. Smooth out the top. Refrigerate for about 10 minutes to allow chocolate to set up. Serve and enjoy!

PB&J Cups can be stored in the refrigerator for up to 5 days, or frozen for up to 6 months.