Peanut Butter Chocolate Cake Pops

1 In a small bowl, mash together the pb mousse and chocolate chips with muffins. Place it into the freezer for 10 minutes to chill.
2 Once chilled, roll the mixture into 6-8 balls and place them on a plate. (each one will be able 1 1/2 tbsp worth) Stick the stick in them (if using) and place the plate back in the freezer for 10-20 to set up.
3 Once the 20 minutes is up, heat the creamy peanut butter with coconut oil in a small bowl, in the microwave for 30 seconds before whisking it together.
4 Dip each cake pop in the melted peanut butter until fully coated, tapping off the excess. Once the cake pops are fully coated, place them back in the freezer until the peanut butter is no longer runny.
5 These are best kept in the fridge until you're ready to eat them!