Line a muffin tin or mini-muffin tin with paper cupcake liners and set aside. In a saucepan, heat 1 cup of coconut oil over low heat until melted. Add cocoa powder, 1 tablespoon honey, and 2 tsp vanilla and whisk until smooth. Taste and adjust sweetness as you prefer. Coat the bottom of each cupcake liner with a thin layer of chocolate mixture and coat cups’ sides. Set the remaining chocolate aside.

In a second saucepan, heat the remaining ¼ cup of the coconut oil over low heat until melted. Whisk in the nut butter, 1 tbsp honey, 1 tsp vanilla extract and salt until smooth. Spoon a small amount of nut butter over the chocolate layer in each muffin cup.

Pour a thin layer of the chocolate over the nut butter layer until it is completely covered. Place in freezer until solid. Store the cups in the freezer when not eating them.