Line a 12 cup muffin tin with paper or silicone liners.
Melt chocolate chips and coconut oil in the microwave in 30-second intervals, stirring in between each interval, until melted.
Fill each liner with about 2 teaspoons of melted chocolate or just enough to cover the bottom of the liner. Place in the freezer to set for 5 minutes while you prepare the peanut butter layer.
In a medium bowl, whisk the peanut butter, honey, and vanilla extract until smooth. Remove the cups from the freezer, and divide peanut butter mixture evenly into each cup (about 1 ½ tablespoon each).
Place in the freezer for 5 minutes to set the peanut butter layer then pour the remaining chocolate over each cup (about 2 teaspoons each).
Return to the freeze for another 15-20 minutes or until set.
To Store: Place in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. These will store well at room temperature but because there is coconut oil in the chocolate, the chocolate will be a little soft to the touch. For Keto Peanut Butter Cups: use Lily’s chocolate chips or any keto-approved chocolate and replace the honey with keto powdered sweetener of choice. For Vegan Peanut Butter Cups: Use dairy-free chocolate chips and replace honey with maple or agave syrup.