Line a standard muffin tin with 12 muffin liners.
Melt the coconut oil over low heat and stir in the peanut butter until fully combined. Whisk in the powdered coconut sugar until smooth. Taste and whisk in more if desired.
Pour about a tablespoon of peanut butter in the bottom of eat wrapper. Place muffin tin in the freezer for about 10-20 minutes until hardened.
While in the freezer add the dates and the cocoa powder to a food processor. Blend until it forms a large ball.
Remove the cups from the freezer. About a tablespoon + (based on preference) at a time, roll date and cocoa mixture into a small ball. Add to the center of the bottom of the muffin wrappers and then flatten so that there's still an edge around the peanut butter layer.
Top with 1 tablespoon or so of the melted peanut butter mixture to cover the chocolate. Settle and even out the peanut butter by gently tapping the muffin tin on the counter.
Place in the freezer for about 30 minutes for the peanut butter to fully harden.
Store in fridge or freezer in an airtight container.