Whisk together the coconut oil, cocoa powder, agave nectar, and peanut butter.
Place the silicone candy molds on a cutting board or baking sheet so you can easily transfer them to the fridge.
Divide the chocolate among the molds and sprinkle the top with whatever toppings you want. This step is optional but adds a fun crunch. I used brazil nuts.
Transfer to the fridge for a couple hours until they harden.
Store in an airtight container or baggie in your fridge!