in a microwave-safe bowl, combine the chocolate chips and coconut oil. microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.

line a muffin tin with parchment paper muffin cups. pour a small amount of the melted chocolate into the bottom of each cup, using a spoon to spread it evenly. place the muffin tin in the freezer for 15-20 minutes, or until the chocolate has set.

in a mixing bowl, combine the vanilla yogurt, runny peanut butter, and vanilla protein powder. stir until well combined and smooth.

retrieve the muffin tin from the freezer. spoon a generous portion of the yogurt and peanut butter mixture onto the hardened chocolate bottoms, spreading it evenly with the back of the spoon. return the muffin tin to the freezer and let it set for about one hour.

once the yogurt mixture has set, remove the muffin tin from the freezer. pour the remaining melted chocolate over the top of each cup, covering the yogurt filling completely.

return the muffin tin to the freezer and allow the cups to freeze until completely hardened, usually for a couple of hours.

once the cups are fully frozen, remove them from the muffin tin and transfer them to an airtight container. store the peanut butter yogurt fluff protein cups in the fridge or freezer until ready to serve.

if storing in the freezer, thaw the cups slightly before enjoying. serve chilled as a delicious and protein-packed treat!