Place all chia jelly ingredients into a blender or food processor and pulse to just combine.
Pour into a small jar and refrigerate for at least 2 hours to thicken up a bit.
Meanwhile melt chocolate and coconut oil together in a microwave, stirring every 30 seconds until completely melted. Alternately, you may use a small double broiler in the stovetop to melt the chocolate.
To assemble the chocolate cups line 6 silicone cups in a small sheet pan a muffin tin.
Spoon about half a Tablespoon of melted chocolate into each muffin cup, gently stirring to coat un about 1/2 of the sides too.
Place the pan into the freezer for 10 minutes to harden the chocolate a bit.
Then, add a teaspoon of chia jam, and a teaspoon of peanut butter. Repeat for each cup.
Spoon the remaining chocolate over each and gently spread until you get a nice even top. Sprinkle with a pinch of chia seeds.
Place the pan into the freezer again, for at least 30 minutes or so.
Before serving, remove from the freezer and allow to thaw for about 4 minutes before eating.
