Prep your pan. Line a standard muffin tin with 10–12 paper liners. Mini pans work too; you’ll get more cups.

Melt the chocolate. In a microwave-safe bowl, heat chocolate chips in 20–30 second bursts, stirring between each, until smooth. If it’s thick, stir in 1 teaspoon coconut oil.

Make the protein filling. In a small bowl, mix peanut butter with protein powder until thick, scoopable, and not crumbly. If it’s too dry, add 1–2 teaspoons peanut butter. If it’s too runny, sprinkle in a bit more protein powder.

Form the base. Spoon about 1–2 teaspoons melted chocolate into each liner and tilt to coat the bottom. Freeze for 5 minutes to set.

Add the filling. Roll or press a small disk of the peanut butter mixture (roughly 1 tablespoon) and place it on top of the set chocolate, leaving a little space around the edges.

Seal with chocolate. Spoon more melted chocolate over each cup to fully cover the filling. Tap the pan gently to smooth the tops. Sprinkle with flaky salt if using.

Chill. Freeze for 15–20 minutes, or refrigerate for 30–45 minutes, until completely set.

Serve and store. Enjoy right away or transfer to an airtight container. See storage tips below.