Place the chocolate chips and coconut oil in a microwave safe measuring cup. Microwave the chocolate in 30 second intervals until melted (stir between each interval).
In a second measuring cup, add the peanut butter and coconut oil. Microwave in the same manner, stirring until combined. Mix in the powdered sugar and whisk until smooth.
Spray two ice cube trays lightly with cooking spray, and use a pastry brush to coat all sides up to the top of the tray. Also, use the brush to remove any excess cooking spray so there is not a pool in the bottom of the trays.
Fill each ice cube tray about ⅓ full with both the chocolate and peanut butter mixtures.
Freeze the trays for 5-10 minutes, or until the shells are mostly set
Fill the chocolate tray with peanut butter and the inside out tray with Nutella. Try to make sure that the filling stays in the center and does not touch the sides of the tray too much or the chocolates may stick.
Pour the melted mixtures over the fillings until covered.
Place the trays on a flat surface in the freezer for about an hour until the cubes have hardened. Remove the trays from the freezer and allow to temper for about 5-10 minutes.
Remove the chocolates by lightly twisting the ice cube tray as if you were trying to release ice. Turn the tray upside down over a sheet tray lined with wax paper or parchment paper to catch the chocolates. You may need to lightly tap the bottom of the tray to coax the chocolates to release or you may need to twist the ice cube tray a few more times.