Prepare 8 silicone muffin cups or paper cupcakes liners.
2.
Chop the chocolate and place into a heatproof bowl, add the 70g of coconut oil.
3.
Set the bowl over a saucepan with simmering water. Melt the chocolate completely, turn the heat off, leave the bowl on the pot to keep the chocolate warm and melted.
4.
In a separate bowl mix together peanut butter with the remaining coconut oil.
5.
Fill each muffin cup with 1-2 tablespoons of melted chocolate and place in the freezer for 15 minutes, until set. Pour 1-2 teaspoons of the peanut butter mixture to each cup and place in the freezer for another 15 minutes. Then, place a teaspoon of jam in each and place back in the freezer. Finally, pour another portion of melted chocolate on the top of the jam layer.
