Line up 18 mini cupcake liners on your counter.
In small bowl, break up HALF of the chocolate into pieces and microwave for 30 second intervals until melted. Stirring between each interval.
Once chocolate is melted, spoon a teaspoon into each cupcake liner. Swirl them around so that the chocolate coats the sides. Do this at least three times so the chocolate adheres thickly to the sides. If you have leftover chocolate, add it evenly to each of the mini cupcake liners and swirl each on the sides.
Put chocolate coated mini cupcake liners on a baking sheet and put them in the freezer while you make the filling.
Make peanut butter, honey and coconut flour mixture. In a medium mixing bowl add the peanut butter, honey and flour. Mix together until a batter forms and there are no lumps.
Take cupcake liners out of freezer and add 1 teaspoon to each mini cupcake liner. Pop them back in the freezer while you melt the remaining chocolate.
Melt the remaining chocolate and add the chocolate to the top of the peanut butter mixture. Sprinkle with sea salt (optional)
Once topped with chocolate, put the baking sheet back in the freezer and freeze for at least 2 hours.
Once frozen, you can take the peanut butter and honey cups out of the cupcake liners and put them in a plastic bin with a lid or inside zip lock bags. Store them in the freezer for up to 2 months.