Line mini muffin pan with chlorine-free mini baking cups.
For the bottom layer: Using a double boiler, combine the nut butter and coconut oil. Stir over medium – low heat until melted. Remove mixture from heat.
Spoon the mixture into the bottom of the cups – fill each 3/4 full.
Let harden in the freezer while preparing the top chocolate layer.
For the top layer: Using a double boiler, combine all ingredients for the top layer. Stir over medium – low heat until the mixture is completely melted and smooth.
Taste and adjust for preferred sweetness.
Remove tray from the freezer and spoon chocolate mixture on top of the bottom layer, filling each cup.
Place tray back in the freezer to harden the top layer, 20-30 minutes.