Crazy easy 3-ingredient peanut butter and jelly cups. Like an inside-out Reese's but minus the chocolate, these PB&J cups are naturally vegan, gluten-free, and easily paleo; and easy to customize!
Melt the coconut oil in a saucepan or by microwaving it for 30 seconds. Add it to a bowl with the peanut butter and whisk them together until smoothly combined.
Take the mini baking cups, placing them in your mini muffin pan for stability if you have one. Carefully spoon about 1 tablespoon at a time of peanut butter mixture into the bottom of the baking cups. (You can use more or less depending on the size of PB&J cups that you want). After using about half of the mixture, place the tray in the freezer for 10-15 minutes to set.
Remove the tray from the freezer. Add about 1/2 tablespoon of jelly to each cup. If applicable, use your spoon to gently flatten the jelly (this will make it easier to cover it with peanut butter). If your jelly or jam is fairly runny, return the tray to the freezer to set for another 5 minutes. Otherwise, proceed.
Spoon the rest of the peanut butter mixture, about 1 scant tablespoon at a time, over the tops of the cups to cover the jelly. If using any toppings, add them now so that they'll stick. Freeze the cups for another 45-60 minutes until set completely. After that, you can store them in either the refrigerator or the freezer in an airtight container.
You can use unrefined/virgin coconut oil if desired, but note that this will result in a prominent coconut flavor in the final product.
To keep these paleo and refined sugar-free, choose a naturally-sweetened jam that meets these criteria; and use almond butter instead of peanut butter.
Recipe may yield a varying number of cups depending on how full you fill them. Extra peanut butter shell mixture can also be mixed with maple syrup to taste, and frozen, to make a delicious peanut butter fudge!