Line a 12-cup muffin pan with paper liners.

In a small microwave-safe bowl, melt coconut oil on high for 30 seconds to 1 minute. Whisk in honey until incorporated; whisk in cocoa. Pour 1 tablespoon mixture into each prepared muffin cup. Refrigerate until hardened, 5 to 10 minutes. Reserve remaining chocolate mixture.

Place peanut butter in a plastic piping bag, and cut off tip. Pipe peanut butter in center of each cup, leaving a border around cup. Place 1 tablespoon (14 grams) water in a small bowl. Dip your fingertip in water, and press peanut butter flat and even.

Whisk remaining chocolate mixture; pour 1 tablespoon mixture into each cup. Refrigerate until hardened, 5 to 10 minutes. Refrigerate until ready to serve.