Place the Lily’s baking chips and the coconut oil in a microwave safe bowl. Heat at 30 second intervals until the chocolate is completely melted and the mixture is well combined.
Line 8 sections of a mini muffin pan with mini cupcake liners. Fill each of the 8 liners about ¼ of the way full with the chocolate mixture.
Place the tray into the freezer to set for 15 minutes.
Combine the rest of the ingredients in a mixing bowl, and beat on high until smooth and creamy.
Fill each section of the mini muffin tin about â…” of the way full with the filling mixture, and return to the freezer to set for several hours.
Reheat the chocolate mixture in the microwave at 15 second intervals until well melted and combined once again.
Fill the 8 mini cupcake liners the rest of the way full with the chocolate mixture. Chill for an additional 15 minutes before serving.
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