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1
In a microwave-safe bowl, or in the top part of a double boiler over medium heat, place the dark chocolate and coconut oil.
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2
Heat the mixture in the microwave on high for about a minute, or in the double boiler, until melted and smooth.
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3
Pour about 1 teaspoon of the chocolate mixture into each of cup of a 12-cup mini muffin tin.
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4
Place the tin the freezer to solidify the chocolate, about 3 minutes.
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5
Meanwhile, mix together the peanut butter, honey and seeds in a small bowl.
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6
Remove the tin from the freezer and dollop about 1 teaspoon of the peanut butter mixture on top of the hardened chocolate in each cup, spreading with a spoon to flatten.
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7
Top each cup with the remaining chocolate until the peanut butter is covered.
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8
Return the tin to the freezer until the chocolate is solid, about 10 minutes.
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9
Remove from the tin by placing a knife between the edge of the peanut butter cup and the edge of the tin until the peanut butter cup pops out.
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10
Store in an airtight container in the fridge.
