Line a muffin pan with 12 muffin liners.

Using a food processor fitted with an S-blade, process the peanuts and dates until finely ground. Add the vanilla and pulse a few times. The mixture should clump together when pinched. If it doesn't, add in a little more vanilla or water until the mixture holds together well.

Divide the crust mixture between the liners, using about 1 tablespoon + 1 teaspoon (20 grams) per liner. Use the bottom a shot glass to firmly press the crust down over the bottom of the liners. Use your fingers to compact the areas around the edges.

Use a paper towel to wipe out the food processor and then add all the filling ingredients. Process until uniform.

Divide the mixture between the crusts, using about 1/4 cup of filling per muffin liner. Place the pan in the freezer.

Freeze for at least 4 hours or until frozen.

Remove from the freezer and take off the liners. If they're too difficult to remove now, remove them after defrosting. Defrost the pies at room temperature for 10-20 minutes or until they're about as soft as ice cream. If you let them defrost too long, they'll be too soft to serve. Remove any pies from the pan that you're not eating straight away and freeze in an airtight container.

While the pies are defrosting, prepare the topping. Melt the coconut oil in a small pot or pan over low heat. Add the peanut butter, cocoa powder, vanilla extract and salt and stir until combined. Take the pan off the heat and stir in the maple syrup until well combined.

Let the fudge sit for about 5 minutes and then pour 1 tablespoon of fudge over each mini pie right before serving. Top with chopped peanuts and mini chocolate chips.

Refrigerate in an airtight container for up to 2 days. They freeze great and can be frozen for up to 3 months.