On low heat, add coconut milk to small saucepan until soup-like consistency. During this time, I break chocolate bar into pieces. Once coconut is liquid, turn heat to highest temperature. As soon as you start seeing bubbles and hear a boiling sound, remove from eye and turn off stove. Now add chocolate pieces to coconut milk, letting sit for thirty seconds to one minute for the chocolate to melt a little on its own, then start stirring to incorporate chocolate. If chocolate is not fully melting, place back on stove on lowest temperature and stir while heating until chocolate is fully integrated.
Now add peanut butter and tahini over stove on lowest heat, stirring well to combine. Remove from stove eye. All ingredients should be well blended together. I sometimes see peanut butter pieces, and that is okay.
Equally divide mixture between two ramekins. Circle top with back of spoon so it becomes more level. Place in refrigerator for firming and storing. If desiring chocolate sauce on top and do not wish for the dessert to firm too much prior to consuming, I recommend making chocolate sauce within five to ten minutes after chocolate dessert. This dessert usually hardens and firms in an hour. Keep that in mind. If left overnight or for hours, may want to let dessert thaw for a handful of minutes. Also, be sure to not use a plastic spoon once firm.
Melt coconut oil on low heat in small sauce pan. Remove from eye once melted, and add cacao powder and maple syrup. Stir well to combine.
Pour over two dessert mixtures equally. Place in refrigerator for an hour to harden sauce. Would recommend eating at this time if you want the dessert to be soft and gooey. Wait for a few hours to consume if desiring firmer dessert layer. Store in refrigerator.