Lightly coat your candy mold with coconut oil and wipe out to remove any excess. Then melt the chocolate and pour it into a bag. Cut the tip off of the corner of the bag to pipe the melted chocolate. Fill each candy cup 1/3 of the way up. Allow to harden for a few minutes.

Next fill the cups another 1/3 of the way up with the nut butter. Make a small indent in the nut butter and spoon the jelly or thick syrup to fill the indent. Then top with the remaining chocolate to fill the mold.

Allow the chocolate cups to harden before removing them from the mold. They can be stored in an airtight container in the fridge for up to 2 weeks.