Whisk together Pb filling ingredients. Form dough into small, 1-inch balls – place on sheet lined with parchment paper. Once all dough balls are done put in freezer for 10 minutes to chill. To make your chocolate layer, melt coconut oil and dark chocolate bar (break into pieces) in a small pot over the stove. Once Pb balls have hardened, remove from freezer and use two forks to dip them in melted chocolate – make sure excess chocolate drips back into bowl before placing on parchment paper. Drizzle with the raspberry jelly and place back in freezer for 15 minutes to harden – store in airtight container in freezer!