Prepare your molds: Line a 12-cup muffin tin with silicone liners or use a silicone candy mold for smaller portions.

Melt the chocolate: Combine chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely smooth.

Create the base layer: Spoon approximately one tablespoon of melted chocolate into each mold, tilting to coat the bottom evenly. Place in the freezer for 10 minutes until firm.

Add the peanut butter: Drop about one teaspoon of peanut butter onto each chocolate base, pressing gently to flatten.

Finish with chocolate: Cover each peanut butter dollop with remaining melted chocolate, ensuring complete coverage.

Set completely: Refrigerate for at least 30 minutes until solid.

Chill your equipment: Place your mixing bowl and whisk attachment in the freezer for 10 minutes.

Combine dry ingredients: In a small bowl, whisk together cocoa powder and powdered sweetener to remove any lumps.

Begin whipping: Pour cold heavy cream into your chilled bowl. Beat on medium speed until soft peaks form, about 2-3 minutes.

Add chocolate mixture: Gradually sift in the cocoa mixture while continuing to beat.

Whip to stiff peaks: Continue beating until the mousse holds its shape and forms stiff peaks, another 1-2 minutes.

Portion and chill: Divide among serving glasses and refrigerate for at least 30 minutes.

Mix ingredients: In a large bowl, combine shredded coconut with melted coconut oil and sweetener. Stir until evenly coated.

Test consistency: Squeeze a small amount in your palm. If it crumbles, add more coconut oil. If too wet, add more shredded coconut.

Form balls: Portion the mixture and roll into compact balls.

Arrange on tray: Place balls on a parchment-lined baking sheet.

Freeze until firm: Transfer to the freezer for at least 1 hour.

Optional chocolate drizzle: Melt sugar-free chocolate and drizzle over frozen bites.