In a deep bowl, whisk together the cocoa powder, coconut oil, and maple syrup until it is creamy.
Place muffin liners in a muffin pan. I used medium size liners but you can either small or large liners depending on your preference.
Using a teaspoon, drop 1 teaspoon of the chocolate mixture into the muffin cups. Spread it evenly on the bottom and refrigerate for 20-25 minutes until it solidifies.
Next, scoop a dollop of peanut butter on top of the chocolate, spread evenly over the hard chocolate and refrigerate for another 15-20 minutes until the peanut butter hardens.
Remove from refrigerator and add an additional teaspoon of chocolate on top of the peanut butter. If the chocolate is cool, just reheat it. Spread the chocolate on top of the peanut butter and smoothen the top.
Place in the refrigerator or freezer for at least 20 minutes to allow the chocolate to harden.
Remove from the refrigerator/freezer and enjoy!
Store in your fridge/freezer.