Melt coconut oil and chocolate chips in the microwave for about 15-20 seconds intervals. Stir in between until the chocolate is melted.
Add about 2 teaspoons of the chocolate mixture to each cupcake liner.
Place in the freezer for about 5-10 minutes, until the bottom layer has settled.
Next, scoop about 1 teaspoon of peanut butter on top of the bottom layer. Let freeze for 5 minutes. Next, scoop 1 teaspoon of raspberry jam on top of the peanut butter and let set in the freezer for 5 minutes. Remove from the freezer and divide the rest of the melted chocolate on top.
Allow setting in the freezer for about 15 minutes. Once set, remove them from the freezer and let them come to room temperature, and eat. Store in the fridge.