Make these with a chocolate layer on top and bottom, or with a chocolate layer just on the bottom. If you do the former, you'll yield about 1-1/2 dozen cups and have extra nut butter filling; if the latter, 3 dozen cups and no nut butter layer mixture leftover. Adapted from this recipe at Avivah's blog.
1-1/2 to 3 dozen paper mini-muffin liners — OR — 8-inch square pan lined with parchment paper
Add the other ingredients.
Stir until smooth.
If the chocolate "seizes" and is like a paste with coconut oil oozing out (instead of smooth and pourable), let cool, then gently rewarm while stirring and adding a teaspoon of coconut oil at a time. This doesn't always work.
Another thing you can do is let it cool completely, then blend in the blender until smooth. This also doesn't always work. It is best just not to let the coconut oil get hot when melting it.