Place (12) paper or foil liners in the cavities of a standard muffin tin.

Fill a large saute pan with 2 inches of water and bring to a simmer for your double boiler. Place half of the chocolate chips and 2 teaspoons of coconut oil in a heat proof bowl. Place the bowl of chocolate into the simmering water and stir until melted.

Using a cookie scoop, evenly divide the chocolate between each liner and rap on the counter a few times to evenly distribute over the bottom of the liner. Freeze for 15 minutes.

Place the peanut butter, honey and 2 tablespoons melted coconut oil in small bowl in heat in the microwave for just a seconds to soften slightly. Stir well to combine. Using a cookie scoop or teaspoon, divide the mixture evenly between each liner and spread gently over the top of the chocolate layer to cover as necessary.

Melt the remaining chocolate and coconut oil in your double boiler using the same heat proof bowl. Divide evenly among the liners and rap on the counter until the chocolate covers the peanut butter layer. Sprinkle with the flaky sea salt and chill in the freezer for 15-20 minutes or in the refrigerator until set. Enjoy!