Chill the cans of coconut milk in the refrigerator overnight.

Once the coconut milk is chilled and separated, scoop the stiff cream out of the top of the can and leave behind the liquid.  Spoon the cream into a small mixing bowl, beat with a mixer for several minutes to ensure smooth and creamy consistency. (I had one can that the cream had hardened so much on the very top that I had to warm it slightly in the microwave to get it to loosen.)

Add in the agave nectar and stir to combine. Divide the cream into 2 equal portions.

In one bowl add the cocoa powder and in the other bowl add the peanut butter.

Stir to combine. Spoon half the chocolate into the bottom of two jars. Top with the peanut butter mousse. Cover and chill in fridge for about 2 hours prior to serving.