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In a muffin pan, place liners into 12 cups. Set aside.
Prepare the chocolate coating: Whisk together melted coconut oil, cocoa powder and Swerve in a medium bowl. Spoon 1 tablespoon of the chocolate mixture into each muffin liner. Freeze for 5 minutes or until mixture is no longer shiny on top.
Make the peanut butter filling: Whisk together peanut butter, melted cacao butter, Swerve and sea salt until combined. If it seizes up, microwave for 10 seconds.
Remove muffin pan from freezer and add 1 tablespoon of peanut butter mixture to the frozen chocolate coating. Return pan to freezer for 5-10 minutes.
After mixture has set, remove pan from freezer and add ½ tablespoon of the remaining chocolate mixture to each cup, covering the peanut butter layer. Freeze for 5-10 minutes until completely frozen.
Store in fridge or freezer in an airtight container and be sure to let frozen cups soften for a few minutes before serving.