Begin by placing your dairy-free chocolate chips and coconut oil in a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring in between, until completely melted and smooth. Be careful not to overheat.
If you’re using a muffin tin, line it with muffin liners or grease it lightly. If you have silicone muffin cups, place them on a baking sheet for easy transport.
Spoon a small amount of the melted chocolate mixture into the bottom of each muffin cup. Use the back of the spoon to spread it evenly across the bottom. You want just enough to create a thin layer. Place the muffin cups in the freezer for about 10 minutes to set.
In a separate bowl, mix the creamy peanut butter with the vanilla protein powder until well combined. It should be smooth and easy to scoop. If the mixture is too thick, add a splash of water or almond milk to reach your desired consistency.
Once the chocolate base has set, remove the muffin cups from the freezer. Spoon the peanut butter mixture on top of the chocolate layer, filling each cup about halfway.
Pour the remaining melted chocolate over the peanut butter layer, ensuring it covers the filling completely.
Return the muffin cups to the freezer and let them set for at least 30 minutes. Once they are firm, they are ready to enjoy!