Prep the pan: Line a standard muffin tin with 10–12 paper liners. Clear space in your fridge or freezer for the pan so you can chill the cups right away.

Melt the chocolate: In a microwave-safe bowl, combine 1 1/4 cups dark chocolate chips with 1 1/2 tablespoons coconut oil. Microwave in 20–30 second bursts, stirring between each, until smooth. Alternatively, melt gently over a double boiler.

Make the peanut butter filling: In a separate bowl, stir together 3/4 cup creamy natural peanut butter, 1/4 cup protein powder, 1–2 tablespoons maple syrup (to taste), a pinch of fine sea salt, and 1/2 teaspoon vanilla extract (optional). The mixture should be thick but scoopable. If it’s too dry, add 1–2 teaspoons warm water; if too loose, add a teaspoon more protein powder.

Build the base layer: Spoon about 1–2 teaspoons melted chocolate into each liner and tilt the tin to coat the bottom evenly. Chill for 5–10 minutes until just set.

Add the filling: Scoop 1 tablespoon of the peanut butter mixture onto each chocolate base. Gently flatten it with the back of a spoon, leaving a tiny border around the edges so the top chocolate can seal.

Seal with chocolate: Spoon enough melted chocolate over each cup to fully cover the peanut layer, about 1–2 teaspoons per cup. Tap the pan lightly on the counter to smooth the tops and release air bubbles.

Finish and chill: Sprinkle flaky sea salt on top if you like. Chill in the fridge for 30–45 minutes, or in the freezer for 15–20 minutes, until firm.

Serve: Peel off the liners and enjoy. For the best bite, let fridge-cold cups sit at room temperature for 5 minutes before eating.