1. Drain and rinse the chickpeas and then pat dry.
2. Add the chickpeas to a food processor with the other ingredients for the base and process until you get a smooth, homogeneous (i.e., manageable) texture.
3. Put the mixture in cupcake liners and press down so that it is well compacted. Put the pan in the refrigerator while you melt what you'll use for the topping.
4. Melt chocolate and peanut butter together; Then pour over the bases (the ones you had stored in the fridge), sprinkle some dried coconut on each serving and refrigerate again for 2 hours.
5. You can now eat or refrigerate them with a lid (they will last 4 or 5 days).