Line a muffin tin with 10 liners (I prefer silicone, paper works here, too).

Melt chocolate chips with coconut oil over a double boiler or in 20-30 second increments in the microwave (they take about 60-90 seconds), stirring well until completely melted.

Spoon 1 tsp chocolate into the bottom of each muffin liner. Place in freezer for 5-10 minutes to set.

While chocolate is setting, mix together powdered peanut butter and coconut flour. Slowly add in water to create a very thick peanut butter-like consistency. Mixture will thicken slightly as it sits.

Once chocolate is firm, remove from freezer and spoon 1/2 tbsp peanut butter mixture onto each chocolate disc. Flatten slightly with a spoon or clean fingers.

Spoon about 1/2 tbsp (1 1/2 tsp) chocolate mixture over peanut butter, gently smoothing top with a spoon. Return to freezer for 10-15 minutes to set.

Store in the fridge for- well, however long they last (but they will last 7-10 days!).