In a mixing bowl, combine the peanut butter, sweetener, and vanilla extract. Stir to combine.

Add the pecans and sunflower seeds to the bowl, and mix until well incorporated.

Place the white chocolate chips and the coconut oil into a microwave-safe bowl, and heat at 30-second intervals until the mixture is completely melted and combined.

Put a small amount of the melted white chocolate into the bottom of each section of a well-greased mini muffin tray.

Place a dollop of the peanut butter cookie mixture into each section of the mini muffin tin, leaving a bit of room at the top of each section.

Fill each section to the top with more of the white chocolate.

Place the tray into the freezer to set for an hour before serving.