In a small saucepan, melt 6 tablespoons of coconut oil over medium-low heat on the stovetop. Stir in 2 scoops Arbonne chocolate protein powder and whisk until well blended.
Fill your 12 mini muffin pan with half the chocolate mixture. Freeze for 10 minutes.
Remove from freezer & add 1 teaspoon of peanut butter to each cup. Quickly reheat the remaining coconut oil & chocolate protein on low heat and whisk. Pour the remaining coconut oil & chocolate protein mixture into your muffin cups. Freeze for 10 more minutes. Remove from freezer and store frozen. You can enjoy right away and save for later!