Mix PB2 with 4 TBS of coconut oil, microwave in 30 second intervals until smooth. Spoon 2 teaspoons of PB2 mixture into a mini-muffin pan. Set in freezer for 5 minutes.
Mix 2 TBS of coconut oil, with miniature chocolate chips. Microwave in 30 second intervals until smooth, top the cooled PB2 with 2 teaspoons of melted chocolate. Cool for 10 minutes, turn onto cookie tray and bang on counter until they all fall out. Bag and refrigerate.