9 oz. 65% cacao chocolate chips or baking chocolate (see note below)
2 tablespoons coconut oil
⅓ cup natural peanut butter
1-2 tablespoons powdered sugar (just enough to make it less oily)
scant ¼ cup strawberry jelly
Over a double boiler (or in the microwave), melt chocolate chips and coconut oil together.
Line a mini muffin tin with (about 16) mini cupcake liners and fill each with a small spoonful of melted chocolate, just enough to coat the bottom and sides. You can use a small brush (or a knife) to carefully nudge the chocolate up the sides of the liners. Pop in the freezer until the chocolate is completely hardened.
Mix peanut butter and powdered sugar. Spoon a bit of peanut butter into each cup and a tiny bit of jelly.
Spoon more melted chocolate on top to cover. Pop in the freezer. Once they chocolate on top begins to set, sprinkle with coarse sea salt. Freeze again (or refrigerate) until set.
Store pb&j cups in the fridge or at room temp.
For the chocolate, I used SunSpire Organic 65% Cacao Bittersweet Chocolate Chips. You can also use baking chocolate that's around 50-65% Cacao. (not unsweetened).
Recipe by Love and Lemons at https://www.loveandlemons.com/chocolate-pbj-cups/