In a medium microwave safe bowl, place the chocolate chips, coconut oil, and vanilla.
Microwave for 30 seconds and then stir well.
Continue heating in the microwave in 15 to 20 second increments and stirring well between each time until thoroughly melted.
Spoon 1 tablespoon of melted mixture into Silicone Cupcake Liners and use the back of the spoon to smooth the melted chocolate.
Refrigerate for 10 minutes or until chocolate has set.
In another medium bowl, add all of ingredients for the peanut butter filling.
Microwave for 30 seconds on high and stir together until combined.
Drop about 1 tablespoon of the peanut butter mixture into baking cups over the chocolate and smooth it into an even layer
Reheat the remaining chocolate if needed and then spoon an additional 1 tablespoon over the peanut butter layer to cover. Use the back of your spoon to spread it evenly.
Refrigerate or freeze until the chocolate is completely set.
Store in the refrigerator for a week or in the freezer for 3 months.