Line a muffin tin with silicone muffin cups or muffin liners.

In a small sauce pot, melt ¼ cup of coconut oil along with ½ bag of chocolate chips over low heat, whisking until chocolate is just melted. Remove from heat immediately to avoid seizing the chocolate.

Pour chocolate sauce into muffin liners, about 1-2 tablespoon of sauce should go into each cup. Repeat until all chocolate sauce has been used.

Place muffin tin in freezer for 20 minutes.

Remove from freezer and add the peanut butter. Using a tablespoon, scoop peanut butter onto each frozen chocolate cup. Smooth with the back of the measuring spoon being sure to leave a small border of chocolate around each blob of peanut butter.

Add back to the freezer while you prepare the remaining chocolate sauce.

Repeat the first process of melting ¼ cup coconut oil with the remaining chocolate chips until chocolate is just melted.

Remove tray from freezer and top with remaining chocolate sauce. Place back in freezer.

After 10 minutes, sprinkle with sea salt and place back in the freezer to set another 20 minutes.

Chocolate peanut butter cups should be stored in the freezer and will keep up to 1 month.