Mix the peanut butter and 2 tablespoons of coconut oil in the bowl. Skip the coconut oil, if your peanut butter is not too dense.
Add coconut sugar and cinnamon. Mix all together.
Prepare baking muffins cups lined with baking paper.
Add a little bit of cinnamon and chia seeds on the bottom.
Transfer and spread mixture to baking cups, 2 tablespoons per cup.
Refrigerate for 7-10 minutes.
In the meantime, melt dark chocolate with 5 tablespoons of coconut oil in the microwave for 40 seconds or mix 5 tablespoons of coconut oil with cacao.
Add vanilla extract and coco syrup to the chocolate. Mix all together.
Get cookies from the freezer and sprinkle chia seeds on top.
Transfer chocolate to muffin cups on the peanut butter mixture and add a little bit of cinnamon and chia seeds on the top.
Refrigerate for 5 minutes.
Add more chia seeds, coconut sugar and cinnamon on the top.
Refrigerate for 30 minutes or more. I refrigerated for 1 hour.
After 1 hours, transfer on the plate and enjoy!