For the Peanut Butter Fudge: Melt coconut oil in small pot over low heat if it’s solid. Add the peanut (or cashew) butter and stir until you get a runny mixture. Remove from heat, add maple syrup and sea salt.

Pour the PB mixture into a silicone or regular mini muffin tin lined with parchment paper. Fill each cup about 2/3 way up. Transfer to the freezer for the fudge to set while you prepare the topping.

For the Jelly Topping: Add raspberries to a bowl and mash with a fork. Add maple syrup and lemon juice; mix in the chia seeds to thicken the jelly. Taste test and adjust sweetness if needed.

To assemble: Take the muffin tin out of the freezer and fill up the cups with the jelly topping. Transfer back to the freezer for the jelly to set (about 1 hour). Enjoy and store leftovers in the freezer for up to 3 months. Thaw 10-15 minutes before serving.