Step 1

Line a mini muffin tin with cupcake liners. You can make these in a regular-sized muffin tin too. This recipe will make 12 mini cups or 6 regular-sized cups.

Step 2

Add the peanut butter, refined coconut oil, and maple syrup to a small saucepan and heat on low. Stir continuously with a wooden spoon for about 1-2 minutes or until the mixture is melted, liquid-y, + totally combined with no clumps remaining.

Step 3

Carefully spoon this mixture into each cupcake liner, creating a ¼ inch layer on the bottom. Place your muffin tin in the freezer for 5 minutes to set the first layer.

Step 4

Next, top each peanut butter jayer with  ½ - 1 tsp strawberry jam (or 1 Tbsp for regular-sized cups). Use a spoon to flatten it out a bit and place your muffin tin back in the freezer for another 5 minutes.

Step 5

Before you remove your muffin tin again, check your peanut butter. If it’s firmed up a bit, you may want to carefully reheat it. Carefully spoon this peanut butter mixture into each cupcake liner, completely covering the jam. Use a spoon to level out each cup and add more peanut butter mixture where needed. Then, place the muffin tin in the freezer for a final 20-30 minutes.

Step 6

Store your peanut butter + jam cups in the freezer in an airtight container for up to 8 weeks. We do not recommend leaving them out of the freezer for more than a few minutes, however, as they do tend to get a bit melty - especially in the heat. Enjoy!