Line a mini muffin pan with with 24 liners.
Melt 1 1/4 cups of chocolate chips (I do mine in the microwave, heating on full power for 30 seconds intervals, stirring after each interval until melted). Drop 1 teaspoon of chocolate into each liner, then use the back of a small spoon to brush the melted chocolate up the sides of the liner. Place in the freezer for 10 minutes.
Once the chocolate is firm, add a teaspoon of creamy peanut butter to each cup. Return to the freezer while you make the pumpkin seed candy.
Heat a large skillet over medium-high heat. Add pepitas and toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes. Transfer to a bowl to cool.
Place coconut sugar and honey in a saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes. Add the pepitas + peanuts and continue cooking for 3 to 4 minutes or until the temperature registers between 240 and 285 degrees F. on a candy thermometer. I like my candy on the soft side, so I only boiled mine for 3-4 minutes at 240. Remove from heat, and stir in coconut oil and vanilla extract. Allow the mixture to cool for about 3-4 minutes.
Grab the chocolate cups and divide the candy among the 24 cups. If you boiled your candy to 285 degrees F. You need to work quickly or the candy will firm up on you.
Once all the cups are filled, melt the remaining chocolate chips, then cover the candy with chocolate, smoothing with a spoon. If desired sprinkle with flaky sea salt.
Place in the fridge until the chocolate is firm, about 20 minutes. These are fine if left out at room temperature for a few hours (they may soften a bit) but I like them best stored in the fridge.