Line a mini muffin tray with liners and set aside. If you don't have liners, you can brush coconut oil on the inside of each mini muffin mold.

Start by making the filling. In a small bowl, mix together the roasted coconut butter, coconut sugar, and pumpkin spice. You may need to microwave the roasted coconut butter to get to a liquid consistency depending on the time of year/where you live. After the mixture is combined you can also feel free to adjust the coconut sugar and pumpkin spice quantities to taste.

Next, make the chocolate. Combine the dark chocolate chips (or whatever type of chocolate you prefer) and coconut oil in a small microwavable bowl. Microwave for 30 seconds, stir, and repeat until the chocolate chips are completely melted.

For assembly, add a few spoonfuls of the melted chocolate to the bottom of each mini muffin mold so the bottom is completely coated. Put in the freezer for about 5 minutes or until set.

Once bottom layer is set, pour your filling on top until they are filled to about the halfway mark. Make sure to spread out your filling evenly between all of your mini muffin molds. Return muffin tin to the freezer for about 5 minutes to set.

Lastly, add the remaining melted chocolate on top so the filing is entirely covered. Leave as is, or top with roasted coconut flakes or pink himalayan sea salt for garnish. Move back to freezer for another 5 minutes to finish setting.

Once set, you can remove the cups from the mini muffin tin and store cups in an airtight container in the fridge or freezer.