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Line two 12-cup muffin tins with paper cupcake liners (24 total). Lightly spray the inside of each liner with cooking oil spray.
Melt the peanut butter until smooth and pour a layer into each cup.
Mash the raspberries with a fork until mostly smooth. Spoon a layer over the peanut butter.
Melt the chocolate chips with the coconut oil, stirring until silky smooth.
Spoon the melted chocolate over the raspberry layer, covering it completely.
Sprinkle each cup with a pinch of flaky Maldon salt.
Freeze for 1–2 hours, or until firm.
Store in the freezer and let sit at room temperature for 5–10 minutes before enjoying.