Line a 12-slot muffin tray with cupcake liners.
In a mixing bowl add your oats, coconut, peanut butter, vanilla, and honey or
maple syrup. Stir thoroughly to combine, the mixture will be thick!
Divide your mixture equally among the cups of your muffin tray. Using your clean hands, create a flat base on each muffin cup. With your thumb gently press in the center to make an indentation as shown in the photos; this will hold up our filling.
Freeze for at least 2 hours.
In a small bowl, combine the peanut butter with the coconut butter to create your filling. Stir well.
Once the oat cups are set, add into each about 2 teaspoons of the filling directly into the center.
Drizzle each with your melted chocolate then sprinkle with sea salt flakes as desired. Place back into your freezer for 10 minutes, or just until the chocolate hardens back up.
Store leftovers in the fridge in a sealed container for up to 10 days or in the freezer for 2 months.
Enjoy!