Pour sweetened condensed coconut milk, peanut butter, and salt into a saucepan over medium heat. Stir well to combine. Stirring constantly, bring to a simmer. Remove from heat. Let cool.
Pour into a plastic wrap lined 6x6" baking dish (or similar size). Place in the fridge to set.
Take the peanut butter filling and roll a heaping tablespoonful in your hands, then flatten into a disc. Place on a parchment lined baking sheet. Repeat with the rest of the filling.
Chocolate Coating
Place a heat proof bowl over a saucepan filled with water (or use a double boiler). Pour the dark chocolate baking chunks in the bowl over medium heat.
Stirring constantly, heat chocolate mixture until smooth and melted. Add coconut oil and turn off heat.
Place 12 cupcake liners in a muffin pan or on a sheet pan. With a tablespoon sized spoon, spread a tablespoonful of melted chocolate into each cupcake liner, spreading chocolate up the sides of the cupcake liner.
Place peanut butter disc into chocolate filled cupcake liner. Repeat with the rest of the peanut butter filling.
Pour a heaping tablespoonful of chocolate over each peanut butter filled chocolate cup. Let set in the fridge.
Video
Notes
An 11.25-ounce can of Nature's Charm sweetened condensed coconut milk has 1 cup of sweetened condensed coconut milk in it, so you'll use half the can.If you use another brand or homemade, make sure to measure ½ cup.These peanut butter cups will last about a week in an airtight container in the fridge and several months in the freezer.You can store these in the fridge or freezer. I do not recommend leaving them out on the counter in a container. They'll last longer in the fridge and won't melt.