Fill a muffin pan with parchment liners and spray with coconut oil spray. Set aside.
In a medium sized mixing bowl, combine your peanut butter and protein powder until smooth. Roll into 12 individual balls (about 1 teaspoon in size, a little less). Place in refrigerator to firm up a bit.
While your peanut butter balls are in the refrigerator, melt your chocolate chips and coconut oil in a microwave safe bowl, heating for 30 seconds at a time and stirring until fully melted.
Fill each muffin liner with 1 teaspoon of melted chocolate. Please in freezer to firm up for about 20 minutes.
Remove your muffin liners with chocolate from the freezer, and add one peanut butter ball on top of each, flatting each ball with your thumb or finger, or a non-stick spoon.
Fill each muffin liner with the remaining chocolate (about 2 teaspoons each), until the peanut butter is covered. You might need to spread the chocolate a bit to fully cover the peanut butter.
Return the muffin liners to the freezer to set for another 20-30 minutes. Enjoy!
