In a small pot, melt together the coconut oil and the chocolate chips over low heat, stirring regularly so the chocolate doesn’t burn.
Once melted, stir in the sea salt, then remove from heat and pour about 1/2-1 tablespoon of chocolate into the bottom of mini silicone muffin cups or a 12 cavity silicone bakeware mold.
Place the silicone molds in the freezer (if you used individual cups, place them on a small baking sheet first) to set for at least 10 minutes.
In the meantime, in a medium sized bowl, mix together peanut butter, honey and protein powder until smooth.
Remove the silicone molds from the freezer and place about 1/2 tablespoon of the peanut butter filling in each mold. I personally like to roll the filling into a ball and then press it into the mold, so its nice and flat. Spoon another 1/2 – 1 tablespoon of melted chocolate on top and place the molds back into the freezer to set for at least an hour.
Pop the peanut butter cups out of the molds. To serve, let the thaw for a few minutes before devouring.
Store them in the freezer in an air-tight container for up to three weeks.
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