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Make the peanut butter filling. Warm the peanut butter in the microwave for 20–30 secs until runny. Stir in the protein powder until smooth and thick.
In a heatproof bowl, melt the dark chocolate and coconut oil together until glossy — either in short microwave bursts or over a pan of simmering water.
Assemble the cups. Line a mini muffin tin or silicone mould with paper cases. Spoon 1 tsp of melted chocolate into the base of each case. Add 1–2 tsp of the peanut butter filling, then cover with another spoonful of melted chocolate.
Transfer to the fridge or freezer and chill for at least 1 hour, or until fully set.
To serve, peel from the cases and enjoy straight from the fridge or slightly softened at room temp.
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