Combine the peanut butter, hazelnut butter, 1/4 cup of melted coconut oil, maple syrup, and collagen powder in a medium-size bowl and mix well.
In a small, microwave-safe bowl, combine the chocolate chips and the remaining tablespoon of coconut oil and microwave for 20 second. Remove the bowl form the microwave, stir, and heat for another 20 or so seconds. (The exact heating time will vary depending on the microwave.)
Line a 12-cup muffin tin with paper muffin liners and divide the nut butter mixture evenly among them. Each muffin liner should be about 1/3 full.
Drizzle the melted chocolate over each nut butter cup.
Freeze overnight or until the nut butter cups are firm. Enjoy!