Vegan Dark Chocolate Mini Peanut Butter Cups

Line a mini cupcake pan with liners (or mini muffin tins).
Add the chocolate to a microwave-safe bowl. I like to use my Pyrex measuring cup here as this way I can just melt and pour right from it.
Melt in the microwave doing 30-second intervals, stir between each one to ensure chocolate does not burn. You can just pour the chocolate out of the bowl, or you can transfer it to a squeeze bottle, piping bag, or pyrex liquid measuring cup for easier filling.
Add a small amount of chocolate into the bottom of each liner, about one third of the way. Place the tray in the freezer for about 5 minutes to harden the chocolate.
While the chocolate is setting, make the filling. Add the peanut butter, powdered sugar, peanut flour, coconut milk, and vanilla extract to a mixing bowl.
Mix together with a spatula until combined.
Transfer to a piping bag with no tip. Set aside.
Remove the tray from the freezer, and pipe a small dollop of peanut butter filling into the middle of each liner. If you don't pipe it directly into the middle (leaving room on the sides, the cups will show peanut butter on the sides instead of chocolate). Transfer back to the freezer for about 5 minutes.
Remove from the freezer and add the remaining chocolate into each liner until full. Make sure to add enough chocolate to coat the filling completely. Place back in the freezer to set the chocolate for at least 1 hour.
Store in the fridge for up to 2 weeks.