Line a 6 well muffin tin with muffin liners (unless using a silicone muffin tray, no lining required)
Add the chocolate chops and coconut oil to a heatproof bowl and place over a saucepan of boiling water to melt, stirring until smooth
Spread the chocolate across the muffin wells filling 1/3 of each well then place in the freezer for 5 minutes to set
Whilst the chocolate sets prepare the peanut butter layer by adding the peanut butter, honey/agave syrup and coconut oil to a bowl and place in the microwave for 1 minute to liquify, remove and stir well to combine.
Remove the tray from the freezer and spread the peanut butter mixture into each well until filled up to 2/3 of the way, place back in the freezer to set for a further 5 minutes
Remove tray from freezer and top with the remaining chocolate to completely fill the muffin wells, place back in the freezer to set for another 5 minutes and serve
Note: They keep well in the fridge for 3-4 days