Instructions

• If your peanut butter is cold and stiff, microwave it in a microwave-safe bowl for 20-second intervals, stirring between intervals, until it is soft and easy to stir.
• In a mixing bowl, stir together 1 cup unsweetened peanut butter, 1/3 cup pure maple syrup, and 1 teaspoon pure vanilla extract until smooth and well combined.
• Add 1 1/2 cups quick oats or rolled oats and 1/4 teaspoon sea salt to the peanut butter mixture. Stir until a thick, evenly mixed dough forms.
• Prepare an 8- or 10-cup muffin tin: lightly grease each hole or line with paper or silicone liners. Decide whether you want 8 larger cups or 10 smaller ones.
• Divide the peanut butter-oat mixture evenly among 8 to 10 prepared muffin holes. Press and flatten each portion into the bottom of its hole to form an even base for the chocolate layer.
• Place 2/3 cup chocolate chips and 2 tablespoons coconut oil in a microwave-safe bowl. Microwave in 20-second increments, stirring well between intervals, until the chocolate is fully melted and smooth.
• Spoon the melted chocolate over each peanut butter base so the tops are covered. If desired, sprinkle each top with flaky sea salt.
• Freeze the muffin tin for 1 to 2 hours, or until the cups are completely set.
• Run a butter knife around the edge of each cup to loosen, then lift them out of the muffin tin. Let sit a minute at room temperature if they are very firm, then enjoy.