In a small bowl, combine the vegan chocolate chips and refined coconut oil. Melt in the microwave in 30-second intervals, stirring between each, until smooth.

Spoon a small amount of melted chocolate into the bottom of each muffin liner (just enough to coat the bottom). Spread along the bottom and up along the sides a little. Place in the freezer for 5–10 minutes to set.

While the base is chilling, stir together the non-dairy yogurt, peanut butter, maple syrup, and vanilla extract until smooth and creamy. The texture should be thick, almost like pudding.

Once the chocolate base has hardened, spoon the peanut butter yogurt mixture evenly into each cup. Use the back of a spoon to smooth out the tops.

Pour the remaining melted chocolate over the filling and sprinkle with crushed peanuts or flaky salt (optional but so good!). Place back in the freezer for about 20 minutes, or until fully set.

Serve & enjoy! Let them sit at room temp for a few minutes before eating for the perfect creamy texture.