In a microwave-safe bowl, combine the dark chocolate chips and melted coconut oil. Heat in the microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
Line a muffin tin with parchment paper liners. This will help you remove the cups easily once they’re set.
Pour a spoonful of the melted chocolate mixture into each muffin liner, just enough to cover the bottom. Use the back of the spoon to spread it evenly. Place the muffin tin in the refrigerator for 10-15 minutes to let the chocolate set.
In a separate bowl, mix together the natural peanut butter, honey (or maple syrup), and vanilla extract until well combined. The mixture should be smooth and creamy.
Once the chocolate base has set, take the muffin tin out of the fridge. Spoon a generous amount of the peanut butter mixture on top of the chocolate layer in each cup, smoothing it out with the back of the spoon.
Pour the remaining melted chocolate over the peanut butter layer in each cup, ensuring it’s fully covered. You can use a spatula to spread it evenly.
Return the muffin tin to the refrigerator for at least 30 minutes, or until the chocolate is completely firm.
