Salted Chocolate Peanut Butter Oat Cups

Prep the oat mixture

Heat the peanut butter and honey in a small saucepan over medium-low heat, stirring frequently, until warm but not hot. (You can also do this in the microwave if you prefer.) Add the oats to the peanut butter mixture and stir until combined.

Press into baking cups.

Portion the oat mixture evenly into a silicone* or non-stick 12-cup muffin pan (approximately 1/3 cup of the oat mixture per baking cup). Then use a spoon to press the oat mixture firmly into each baking cup.

Add the chocolate

Rinse out the saucepan, then return it to the burner. Add the dark chocolate and coconut oil to the saucepan. Heat over medium-low heat, stirring frequently, until the chocolate is completely melted and smooth. Remove pan from heat. Spoon approximately 1 tablespoon of chocolate on top of each oat cup, spreading the chocolate so that it covers the top of each baking cup.*

Freeze.

Transfer the pan to the freezer and chill for at least 1 hour, or until the oat mixture is firm.

Serve.

Pop out however many oat cups you would like to serve, sprinkle each with a pinch of flaky sea salt, then serve immediately and enjoy! Store any remaining oat cups in the freezer until ready to serve.