3/4 cup creamy peanut butter
1 cup frozen flaked coconut
1 cup chopped dates
2 chocolate sprinkles for decoration
1 tablespoon ground cinnamon
1 teaspoon confectioners' sugar
1 (1 ounce) square unsweetened chocolate
Preheat oven to 355 degrees F (180 degrees C). Grease the muffin cups or large baking pans.
In a large bowl, melt peanut butter, coconut and dates with boiling water. Stir mixture into 5 muffin-size pieces. Sprinkle not only each piece of cake with a sprinkling of confectioners' sugar, but also each piece with a layer of chocolate chips. Drop cake pieces by tablespoons onto the prepared muffin paper.
Bake cake for 30 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
Meanwhile, in a small mixing bowl, stir together the chocolate and non-dairy creamer. Stir chocolate mixture into other creamer-chocolate mixture from creamer-chocolate mixture; mix well. Cover and refrigerate cake in an airtight container overnight.