1. Line a muffin pan with 6 cupcake liners, or use reusable silicone muffin liners.
2. In a medium bowl, add 1 cup of chocolate chips and 1 tablespoon of coconut oil. Place it in the microwave, heating it at intervals of 30 seconds, and stirring it after each interval. Microwave until all the chips have melted.
3. Pour 2-3 teaspoons of melted chocolate into each mold. Just enough to cover the bottom. * DO NOT pour thick chocolate layers because it will be really hard to bite through once it’s frozen.
4. Place the pan in the freezer for about 10-15 minutes so the chocolate sets. While it’s freezing, take a medium bowl and add 1/2 cup of peanut butter, 1/4 cup of maple syrup, and 1 tablespoon of coconut oil. Microwave for 30 seconds and stir together. 
5. Take the pan out of the freezer and pour 1 tablespoon of the peanut butter mixture into each mold. Spread it around evenly with the back of your spoon so it creates an even layer. Place it back in the freezer for 10-15 minutes.
6. Remove the pan from the freezer and pour 2-3 teaspoons of melted chocolate over each mold, completely covering the peanut butter layer. Then sprinkle flaked sea salt on top and place back in the freezer to set for at least 4 hours.
7. After setting in the freeze for 4 hours or more, they are ready to be devoured! Let them slightly melt for a couple of minutes before enjoying them.

Storage:

• Keep them stored in the freezer for up to one month.