To Make The Jam

1. Add the strawberries and lemon juice to a small saucepan over medium heat. Cook 5–7 minutes, stirring occasionally, until the berries soften and begin to release their juices.
2. Use a fork or potato masher to smash the strawberries to your desired consistency—chunky or smooth. Stir in the maple syrup. Taste and adjust the sweetness as needed. I found 2 tablespoons to be enough. Remove from heat and stir in the chia seeds. Mix well. Let the jam sit 10–15 minutes to thicken. The chia will absorb the liquid and create a jam-like texture.Transfer the jam to a jar and refrigerate for at least 1 hour for best consistency. The jam will continue to thicken as it cools.

Chocolate PB&J Cups

1. Melt the chocolate chips and coconut oil together using a double-boiler or in the microwave in 30-second intervals, stirring until completely smooth.
2. Line a mini muffin tin with silicone or paper liners. Spoon 1 teaspoon of melted chocolate into the bottom of each liner, tilting the tin gently so the chocolate spreads evenly. I like to brush the melted chocolate up the sides so it will completely cover the filling. Freeze for 10-15 minutes to harden.
3. Once the chocolate bottoms are firm, add ½ teaspoon of the peanut butter to each cup, flattening it with the back of a spoon. Place ½ teaspoon of strawberry chia seed jam on top of the peanut butter layer.
4. Spoon enough melted chocolate over each cup to fully cover the peanut butter and jam layers, tapping the tin lightly on the counter to remove air bubbles and make the tops of the chocolate cups flat.
5. Freeze for 20–30 minutes or refrigerate for 1 hour, until the cups are fully set. Remove from liners and enjoy. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.