1. In a saucepan, gently melt the coconut butter, peanut butter, and agave syrup together until well combined.
  2. Add a spoonful of the mixture in the bottom of some silicone cupcake cases and pop these into the fridge or freezer for a few minutes to set.
  3. Once this is set, add a tsp of the jam into the centre of each, then top with the remaining coconut butter mixture.
  4. Leave these in the fridge for a couple of hours until completely set.