Place mini muffin liners into a mini muffin pan.
Place the outside ingredients (Coconut oil & chocolate chips) in a bowl and microwave for 20 seconds. Stir the chocolate chips so the melt. Return to the microwave and cook in 15 second increments until the chocolate chips are melted.
Using a spoon, place chocolate into a mini muffin liner and fill ¼ full. Repeat until all of the chocolate is gone and the bottom of the muffin liners are full. Place the pan into the freezer for 5 minutes.
Next, place the inside ingredients (reishi, peanut butter, coconut oil) into the bowl and microwave for 30 seconds. Stir the mixture.
Once the 1stchocolate layer has cooled for 5 minutes, remove them from the freezer and top with a layer of peanut butter mixture. Repeat until the mini cups are ¾ full.
Place the pan into the freezer again for 5 minutes.
Meanwhile, use the remaining peanut butter mixture & add ½ cup of chocolate chips and microwave for 20-30 seconds.
Stir the mixtures together & remove the pan from the freezer once the peanut butter layer has cooled.
Top each cup with the remaining chocolate mixture & return the pan to the freezer for an hour.
Once the reishi cups are hardened, remove the liner from the outside & store the cups in the freezer in an airtight container.
