For the peanut butter bottoms: Combine the peanut butter, maple syrup and liquid coconut oil. (melt if needed) into a medium size bowl and stir until well combined. Drop a spoonful at a time into mini silicone muffin cups until they are approximately 1/2 full. Put them into the freezer for at least 15 minutes or until hardened.

For the chocolate topping: Combine the raw cacao, maple syrup and liquid coconut oil (melt if needed) in a medium size bowl and stir until well combined. Drop a spoonful at a time on top of the frozen/hardened peanut butter in the silicone muffin cups. Put them in the freezer. for at least 15 minutes or until. hardened. Keep in freezer until served because they will melt and lose their shape at room temperature if the coconut oil begins to melt.