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For the base: In a medium-sized mixing bowl, beat the cream cheese with the butter until combined.
Add the coconut oil, erythritol and vanilla, and mix until combined.
Divide the mixture between 12 cups of a silicone mini cupcake tray (they should be three-quarters full).
Smooth the top with a small teaspoon. Place in the freezer for 20 minutes until relatively hard on top.
For the top: In a separate bowl, mix the melted coconut oil with the erythritol and cocoa powder. Pour on top of the semi-frozen base layer, and freeze until completely set, about 4 hours.