Soak 1 cup of cashews in water and cover them for 1 hour. After 1 hour, rinse, drain.

Crust

Lightly grease a muffin tin with coconut oil. Set aside.

Put dates (don't forget to remove pits) and pecans in your high-speed blender or food processor. Process until mixture is course and uniform throughout. 

Add the pecans, maple syrup, sea salt, coconut and cocoa powder to the blender/food processor and blend until the mixture starts to clump together. However, do not over process or it will become oily.

Pour mixture into the prepared pan and press it evenly into the bottom of the muffin tin pan cups. 

Put the muffin pan with the crust into the refrigerator while you make the filling.

Filling

In a small pan on medium-low heat, melt together the peanut butter, chocolate chips, maple syrup and coconut oil until smooth.  Set aside.

Place the soaked, rinsed and drained cashews and the coconut cream into your blender/food processor and blend until smooth. 

Add the melted chocolate, peanut butter and coconut oil mixture, vanilla extract, cocoa powder and sea salt to your blender/food processor. Blend for 30-60 seconds until silky smooth. You might need to stop and scrape down the sides and continue blending. 

Pour filling into each individual muffin cups and evening spread over the crust. 

Place the muffin pan back in the refrigerator until it sets and becomes solid (1-2 hours). 

Topping

In a small pan on medium-low heat, melt 1/4 cup chocolate chips with 2 tbs of peanut butter and stir until smooth. Evenly spread this topping over firm filling. Return to refrigerator to set.

To serve, remove from fridge and let sit at room temperature for 20 minutes.