Taste and adjust flavor as needed. I added about 2 Tbsp maple syrup total (amount as original recipe is written // alter if adjusting batch size), but it’s completely up to how sweet you prefer your chocolate.
Line a standard muffin tin with 10 (alter amount if adjusting batch size) paper cupcake liners and add 2 Tbsp (~30 g) of the chocolate to each. Use a spoon to gently push some of the chocolate up so it slightly coats the paper liners. Then set in the refrigerator or freezer to chill for 10 minutes.
*If you don't want to make your own chocolate, simply substitute 1 1/2 cups finely chopped vegan dark chocolate.
*Nutrition information is a rough estimate calculated with coconut oil.