Peanut Butter and Jelly Cups (Vegan, Gluten-Free)

Process peanuts and cocoa powder in a processor until it resembles a peanut meal. Add maple syrup, process until meal is thick, about 1–2 minutes. Line each muffin well with a muffin liner. Divide crust mixture evenly across cups, while packing the crust down with a spoon, about 2 tablespoons per cup.

Combine all filling ingredients in a 2-quart mixing bowl, mix, until creamy, but not thick. Divide filling across cups, about 2 to 2 ½ tablespoons per cup. Freeze muffin tin in the freezer, uncovered, for 2 hours.

Remove muffin tin from the freezer. Add 2 teaspoons of strawberry jelly to each cup using a spoon.

For the chocolate, whisk melted coconut oil, cocoa powder, and maple syrup in a small glass bowl. Transfer 2 to 3 teaspoons of chocolate to the cups with a measuring spoon. Freeze muffin tin in the freezer, uncovered, for 30 minutes.