Melt the chocolate in the microwave (I do 30 seconds on 50% power a few times, stirring after each time, and stirring until melts) or a double boiler. Stir in the coconut oil until it melts.
Line a muffin tin with liners. Place about 2 tablespoons of melted chocolate into the liners and brush it up along the sides with a pastry brush. Let the chocolate set (or you can place it in the fridge or freezer to set quickly).
Spoon 1 to 2 tablespoons of the peanut butter into the chocolate liners. Add a teaspoon or 2 of the jam on top. Add a sprinkle of the chia, hemp and goji berries. Place the pan in the fridge or freezer to set for 20 minutes or so. Once set, spoon the remaining chocolate over the peanut butter/jam, finishing off the cups. Sprinkle the tops with the remaining chia, hemp and goji berries. Place the pan back in the fridge to set for another 20 minutes.
As a note, feel free to add more or less peanut butter or jam depending on your preferences!