Line a muffin tin with 12 muffin liners. Spray with coconut oil cooking spray and set aside.
In a medium bowl, stir all ingredients for the bottom layer (chocolate) together until smooth. Set aside.
Scoop a heaping 1/2 tablespoon of the chocolate layer into each muffin cup. Repeat until you’ve filled around 12 cups. Then, pick up the entire muffin tin and shake and tap until the layer is set evenly.
Repeat the same thing with the peanut butter layer, placing around 1/2 tablespoon on top of the chocolate layer. Pick up the entire muffin tin one last time and shake and tap until your cups are even.
Finally, sprinkle each cup with some Himalayan sea salt.
Place muffin tin in the freezer for 30 minutes or until firm.