Preheat the oven to 350°F then grease or line a non-stick muffin tin. If your pan isn’t non-stick then you will need to use liners.Place 1 cup of the coconut into a food processor along with the vegan butter and coconut oil. Pulse for thirty seconds until the butter appears blended with the coconut. Remove the mixture and place it into a large bowl with the remaining coconut. Combine everything with your fingers until it is mixed together well.Taking a few tablespoons of the coconut mixture at a time, press it into the muffin tin, shaping it up the sides to form a crust. Continue until you have used all of the mixture which should make ten mini pies. Cover muffin tin with a sheet of tinfoil and then feel for the center of each one and poke a hole with a sharp knife. Pull the tinfoil back so that hole is about 2 inches in diameter.Bake in the oven for ten minutes then remove foil and cook for another five minutes until light golden brown. The coconut can burn easily if you don’t keep an eye on it, so be sure to stay in the kitchen while you’re baking the crust.Make the filling while the crust is cooking by warming a sauce pan over medium heat. Pour the coconut milk into the pot and heat until it starts to bubble. Chop your chocolate with a knife or break it apart with your fingers then add it to the saucepan. Turn the heat to low and whisk until chocolate and coconut cream are well-combined. Remove from the heat and set aside.Pour about 1/4 cup of the chocolate mixture into each muffin tin then put it in the refrigerator to chill for at least 4 hours. When you are ready to remove them from the muffin tin, you will have to use a butter knife to release the edges. Serve with coconut whipped cream and/or chopped nuts and enjoy!