1. Line a 24-count mini muffin tin with paper liners and set aside. In a microwave-safe bowl, add the chopped dark chocolate along with the coconut oil, and heat on high in 30 second increments, stirring in between, until melted and smooth. Whisk in the cocoa powder until smooth.
2. Pour 1 tsp of the chocolate mixture into the bottom of each paper liner. Place in the freezer for about 5 minutes to harden up. Remove from the freezer, and place 1/2 tsp peanut butter on top of the chocolate bottoms. Smooth it out a bit with the back of a spoon. Divide the remaining melted chocolate mixture among the cups, on top of the peanut butter (about 1/2 tsp each). Freeze until solid again, about 10 minutes. Sprinkle some sea salt on the tops of the peanut butter cups once frozen. Enjoy from frozen!

Peanut butter cups will store best in the freezer, in an airtight container for 1-2 weeks. You can also store them in the fridge, but they’ll be much softer and may not hold their shape as well.