Place shredded coconuts and coconut milk in a blender blend into a coarse paste consistency.

Melt peanut butter in a bowl placed over boiling water. (Do not melt with direct heat).

Add cocoa powder, vanilla extract, and Agave/Maple syrup. Stir well.

Add coconut oil and give it a nice stir until it is smooth & creamy.

Use a teaspoon to scoop the peanut butter mixture into the bottom of each mini muffin liner.

Press the coconut paste filling into each muffin cup, then pour the remaining peanut butter chocolate to spoon over the top. You want the tops to be flat, just like Reese's peanut butter cup, so you might need a little bit more than a teaspoon to fill out the tops.

While the chocolate is still in melted form, sprinkle the tops with coarse sea salt, if desired.

Allow the cups to cool to room temperature, or put them in the fridge to speed up the process.