Step 1: Prepare the Crust

1. In a mixing bowl, combine almond flour, cocoa powder, and powdered erythritol.
2. Add the melted butter and vanilla extract. Mix until the texture resembles damp sand.
3. Divide the mixture evenly into silicone muffin cups or mini tart molds. Press firmly into the bottom and slightly up the sides.
4. Place in the refrigerator for at least 15 minutes to set.

Step 2: Make the Peanut Butter Filling

1. In a large bowl, beat the softened cream cheese until smooth.
2. Add peanut butter, powdered erythritol, and vanilla extract. Mix until well combined.
3. Gradually add the heavy whipping cream and beat until fluffy.
4. Spoon the filling into the prepared crusts, smoothing the tops.
5. Place the pies back in the refrigerator while preparing the chocolate topping.

Step 3: Prepare the Chocolate Topping

1. In a microwave-safe bowl, melt the sugar-free chocolate chips with heavy cream in 30-second intervals, stirring in between until smooth.
2. Add coconut oil if using, to create a glossy finish.
3. Pour a thin layer of chocolate over each pie, spreading it evenly.

Step 4: Chill the Pies

1. Refrigerate the pies for at least 1 hour, or until fully set.
2. For a firmer texture, you can freeze them for 20-30 minutes before serving.

Step 5: Serve and Enjoy!

1. Once set, remove the mini pies from their molds.
2. Garnish with a sprinkle of crushed peanuts, a drizzle of melted peanut butter, or a pinch of sea salt.
3. Serve chilled and enjoy!