Step 1: Prepare Your Molds
If you’re using a mini muffin tin, place a paper or silicone liner in each cup. This is a critical step that will save you a massive headache later, as it makes removing the fat bombs effortless. If you’re using silicone molds, you can skip the liners as they are naturally non-stick. Set the prepared tin or molds on a small baking sheet; this makes it much easier to transfer them to the fridge/freezer without spilling.

Step 2: Create the Peanut Butter Base
In a medium-sized, microwave-safe bowl, combine the unsweetened peanut butter and the coconut oil. Microwave in 30-second intervals, stirring in between, until the mixture is completely melted and smooth. Be careful not to overheat it. Alternatively, you can do this in a small saucepan over low heat or using a double boiler.

Step 3: Sweeten and Flavor the Base
Once the peanut butter and coconut oil mixture is smooth, whisk in the powdered erythritol, vanilla extract, and sea salt. Continue to whisk until the sweetener is fully dissolved and the mixture is uniform. You shouldn’t feel any grittiness. Taste the mixture and adjust the sweetener or salt if needed.

Step 4: Pour the First Layer
Carefully pour or spoon the peanut butter mixture into your prepared molds or muffin liners. Fill each one about halfway to two-thirds full, leaving room for the jelly topping.

Step 5: First Chill
Place the baking sheet with the molds into the freezer for about 15-20 minutes, or until the peanut butter layer is firm to the touch. This step is important to create a distinct layer; if you add the jelly while the base is still liquid, they will mix together.

Step 6: Prepare the Jelly Topping
While the base is chilling, prepare your jelly layer. Place the sugar-free jam in a small microwave-safe bowl. If your jam is very thick, you can warm it in the microwave for 10-15 seconds to make it slightly more liquid and easier to spoon. Stir it well to get a consistent, spreadable texture.

Step 7: Add the Jelly Layer
Once the peanut butter layer is firm, remove the molds from the freezer. Spoon a small amount of the prepared sugar-free jam (about 1/2 to 1 teaspoon) onto the center of each peanut butter base. You can leave it as a dollop in the middle or gently spread it out towards the edges, depending on the look you prefer.

Step 8: Final Freeze
Return the molds to the freezer for at least 1 hour, or until the fat bombs are completely solid. This final, longer freeze ensures they are firm enough to be easily removed from the molds and hold their shape.

Step 9: Store and Enjoy
Once solid, pop the PB&J Fat Bombs out of their molds. They are now ready to be enjoyed! Store them in an airtight container in the refrigerator or freezer.