Melt 1 cup of chocolate chips in a double broiler or in a glass dish in the microwave in 30 second increments, stirring in between until smooth.
Add 1 TBSP of melted coconut oil to the cup of melted chocolate chips.
Line a muffin tin with cupcake cups and pour a small amount of melted chocolate into each cupcake cup. (Makes 12)
Freeze for 15mins.
Mix the peanut butter and agave together and scoop a teaspoon on top of each frozen chocolate cup.
Melt the other cup of chocolate chips, add the melted oil and pour over the frozen chocolate with peanut butter. Make sure the chocolate covers the peanut butter completely. Melt more chocolate chips and oil if necessary.
Freeze for 30 minutes and then store in an airtight container in the fridge. Allow to thaw for a minute or two before serving. Enjoy!