Add the chocolate chips and coconut oil to a microwave safe bowl. Melt at 50% power for 45 seconds. Stir really well and continue to melt at 50% power in 20 second intervals until completely melted, stirring between heating each time.

When the chocolate is melted, use a spoon to pour a little bit of chocolate into 24 paper mini cupcake liners. Pick up each liner after you add the chocolate and swirl the chocolate around the bottom and up the sides of the paper liner and then place on a baking sheet. When all 24 are done, place in the freezer for 15 minutes to harden the chocolate.

When the chocolate is set, fill the cups with the chocolate hazelnut paleonutbutter, divided evenly between the 24 cups. Use a spoon or your finger to flatten the paleonutbutter and then top each cup with the remaining chocolate. Place in the freezer for 15 minutes to set the chocolate.

Once the chocolate is set, the chocolate hazelnut paleonutbutter cups can be stored in the refrigerator. Serve cold or bring to room temperature for a few minutes.