1. Melt the chocolate in the microwave in 30 second intervals until melted. Stir through the coconut oil.
2. Line a muffin tin with paper cases - one per the number of serves you are making for the recipe.
3. Spoon one dessert spoon full of melted chocolate into each of the paper cases. This should use up about half of the chocolate. Place in the fridge to set.
4. Whilst the chocolate is setting, mix together the yoghurt, protein powder, peanut butter and honey to form a smooth mix.
5. Divide the mixture between each of the paper cases then place in the freezer to set.
6. Once the peanut butter has set, re-melt the remaining chocolate in the microwave. Evenly pour the remaining chocolate over the peanut butter cups. Refrigerate to set, then enjoy!