Fill a muffin tin with 12 liners

Combine semi sweet chocolate chips and coconut oil in a bowl and melt in the microwave in 15-30 second increments until smooth. Check often to avoid burning, it will not take long.

Add one Tbsp of melted chocolate to the bottom of each muffin liner

Once done, tap the pan on the counter several times to allow the chocolate to settle flat.

Place muffin tin in the fridge for 15 minutes to set.

While the first chocolate layer is chilling, make the peanut butter filling. Combine the all natural peanut butter, maple syrup, protein powder, and salt in a bowl until smooth.

Once the chocolate is set, distribute the peanut butter filling into the 12 cups

Top with remaining melted chocolate, then use a spoon to flatten the tops

Sprinkle peanut butter cups with flaked sea salt, then place in the fridge for an hour, or until set.

Store leftover protein peanut butter cups in the freezer in a ziploc bag