Arrange 14 mini (or about 7 standard // as original recipe is written // adjust if altering batch size) paper muffin liners in a mini muffin tin or on a plate. Spoon in about 2 tsp of melted chocolate and use a brush or small spoon to coat the liner with chocolate almost all the way up the sides (see photo). Refrigerate for 10 minutes to set.
*Thai Kitchen brand is best for coconut milk, and Trader Joe’s is best for coconut cream, I've found.
*Make sure your peanut butter is made from just peanuts and salt, and no fillers or added sweeteners.
* You can sub a few Tbsp of maple syrup or agave for the 1/4 cup powdered sugar.
*Nutrition information is a rough estimate.