Line a mini muffin tray with 10 paper liners. Stir all ingredients for the bottom layer together until smooth, and divide between the 10 mini muffin wells (each should be about half full). (Try not to dribble on the sides since it will give your candy a streaked look.) Put the tray in the freezer on a flat surface and freeze until solid (about 15 minutes, give or take a little while depending how cold your freezer is).
Stir all ingredients for the top layer together until smooth, and divide on top of the set chocolate mixture. Transfer back to the freezer and freeze until partially solid (about 5 minutes), and then lightly press 1 walnut half into the top of each candy. Return to the freezer and freeze until solid.
Store the treats in the fridge in an air-tight container in the fridge between layers of wax paper.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/healthy-enough-for-breakfast-chocolate-peanut-butter-cups-giveaway-tropical-traditions-organic-gold-label-virgin-coconut-oil/