Place the peanut butter and coconut oil in a small saucepan over low heat and stir until melted and smooth. Divide the mixture between the holes of a 12 x 1 tablespoon capacity mini muffin tin lined with paper cases. Freeze for 15-20 minutes or until firm.

While the cups are freezing, place the chocolate in a small bowl, add the extra melted coconut oil and mix until smooth.

Spoon the chocolate mixture over each peanut butter cup, and sprinkle with dried rose petals if using, and return to the freezer for 10-15 minutes or until firm. Remove from the tin and serve.