Heat a small pan over medium low heat. Add the pepitas and maple syrup to the pan and cook until the mixture is thick and sticky, about 1 minute. Transfer to a parchment-lined baking sheet and set aside.
Place the unsweetened chopped chocolate in a high speed blender. Pulse until is resembles coarse sand.
Place the coconut milk, dates, cinnamon, and cayenne in a medium saucepan over medium heat.
Pour the hot coconut mixture over the chocolate and let sit for 1 minute. Place the lid on the blender and blend on high for 1 minute until creamy. Add tahini and blend again til smooth. Pour the mixture unto ramekins, small jars, or small tea cups. Refrigerate for 3 hours to set.
To serve, top with candied pepitas, whipped coconut cream, coconut chips, and a dash of cinnamon.
Note 1: Be sure to put your canned coconut cream in the refrigerator as soon as you bring it home from the store. That will ensure that the cream has solidified and separated from the liquid. This makes it much easier to scoop out the solid cream when it comes time to making the fudge cups.Note 2: They will last about 4-5 days in the refrigerator. I wouldn't top the fudge cups with cream or the pepita mixture until ready to serve though, to ensure their freshness.