Line a muffin tin with paper liners.
Combine oats, honey, and peanut butter. Stir until blended.
Scoop 2 tbsps of the oat mixture into each muffin cup and press firmly.
Place dark chocolate and coconut oil in a glass bowl. Heat on high in 20 second intervals. Stirring between each until fully melted.
Spoon 2 tsps of chocolate over each oat base.
Tap the muffin tin on the counter to distribute the chocolate evenly.
Freeze for 5 minutes to set the chocolate.
Mix the peanut butter and coconut oil in a glass bowl. Microwave for 20 seconds.
Add about 2 tsps of the peanut butter on top of the chocolate layer in each cup.
Again, tap the pan to distribute evenly.
Sprinkle the cups with mini chocolate chips.
Freeze for 1 hour to allow to completely set.
Remove from the muffin pan and keep in the freezer until ready to enjoy.
