Step 1: Add the peanut butter, maple syrup, and coconut oil to a small saucepan and heat on low heat on the stove, stirring often...
...until it's all melted and a liquidy consistency like this.
Step 2: Pour a thin layer of peanut butter liquid in each of the mini cupcake liners. Just enough to evenly cover the bottom. Freeze for 10 minutes until firm.
Step 3: Top the hardened peanut butter layer with a tsp of strawberry jam. Freeze for 5-10 minutes.
Step 4: Fill the mini cupcake liner with more peanut butter liquid until it just covers the jam layer. Freeze for 30-60 minutes or overnight.
When firm, remove the mini pb and j desserts from the wrapper and enjoy! Store in the fridge or freezer for best results!