In a small pan on medium low, melt coconut oil and mix with cocoa powder. Add maple syrup and vanilla and mix well until smooth.

Line a muffin tin with liners and then fill each liner 1/4 way full. Add a large teaspoon - 2 size dollop of peanut butter to center of cup. With remaining chocolate, top off the cups with just enough chocolate to cover the peanut butter.

Gently lift tray and tap on work surface to even and level the chocolate.

Freeze for at least 2 hours or until chocolate is completely set.

Note: these cups are on the softer side even after frozen.