How to Make Jelly Cups
Prepare your pan.
Arrange 16 mini muffin cup liners on a tray or have your silicone mini muffin pan ready.
Mix the base.
In a medium bowl, stir together the coconut butter, melted oil, vanilla, and sweetener until smooth and well combined.
Create the first layer. Spoon half of the base mixture evenly into the 16 muffin cups, filling each about one-quarter of the way.
Place the tray in the fridge to chill while you prepare the filling.
Set the remaining base mixture aside at room temperature.
Make the jelly filling.
In a small saucepan, bring the raspberries, water, and sweetener to a simmer over medium heat.
Let it simmer for 5 minutes.
Remove from the heat, sprinkle the gelatin over the top, and mash everything together with a fork.
Chill the jelly.
Transfer the jelly mixture to the fridge to set for about 15 minutes, or until it's firm enough to handle.
Assemble the cups.
Remove the chilled bases and the jelly from the fridge. Scoop the jelly with a ½-teaspoon measure, roll it into a small ball, and flatten it into a disc. Press one jelly disc into the center of each chilled butter base.
Add the top layer. Spoon the remaining butter base mixture over the jelly discs, covering them completely.
Final chill. Return the cups to the fridge for at least 15 more minutes to set completely before serving.
