In a microwave-safe bowl add ¾ cups of coconut cream, peanut butter, vanilla extract, salt and maple syrup. Heat at 15 second increments until smooth. Alternatively you can heat a cup of water in a small pot and place a glass bowl on top to melt all of the ingredients mentioned together.
Transfer half equally between two serving cups.
With the remaining half, add the leftover ¼ cup of coconut cream and chocolate chunks and whisk until smooth.
Evenly top peanut butter layer with chocolate layer.
Cover and let chill in the fridge overnight or at least 4-6 hours.
Serve chilled topped with coconut whipped cream and chopped chocolate chunks, optional.
I linked to the exact ingredients used. You need to use a full-fat coconut cream or a coconut milk that has the coconut solids (don't use the liquid portion for this).
Recipe by The Plant Philosophy at https://theplantphilosophy.com/peanut-butter-chocolate-fudge-cups/