Line a muffin tin with 12 liners and set aside

Melt 3/4 cup of chocolate chips and 1/2 tsp of the coconut oil in the microwave or over a double boiler. Once melted, add about 1 Tbsp of the chocolate to each muffin liner and tap the tray to spread it evening. Place in fridge to set.

In a small bowl, mix the peanut butter, maple syrup and coconut flour together until a thick dough forms. Place in fridge to set.

Take out muffin tin and peanut butter mixture out of the fridge. Roll the peanut butter into 1 tsp balls and then flatten to make a disc. Place once disc on top of the hardened chocolate. Once all 12 are done, place the muffin tin back in the fridge.

Melt the remaining cup of chocolate and other 1/2 tsp of coconut oil. Take the tin out of the fridge and add about 1 1/2 Tbsp of the melted chocolate on top. Again, tap the train to smooth it out. If you run out of chocolate, melt some more. 

Top the cups with some flaked sea salt then place in the fridge to set for the final time.

Store in an airtight container in the fridge for up to a week!...but I doubt they will last that long :)