Line a cupcake pan or set aside a silicone mold.

Put chocolate into a bowl and set it over a saucepan filled with simmering water. Stir until chocolate is completely melted and set aside.

Melt the coconut oil and set aside.

Blend oats and peanuts in a food processor to create a coarse cereal.

Add in the melted coconut oil and maple syrup. Pulse again until well combined. The cereal will be loose and will not stick together completely.

Divide the mixture evenly between the muffin tins, pushing down firmly.

Pour a little peanut butter (approximately 1 teaspoon) into each cup. Make sure it's spread out evenly.

Top with melted chocolate (approximately 1 Tablespoon) and a bit of sea salt.

Place in the fridge for an hour.

You can keep any leftovers in an airtight container. Store them up to three months in the freezer or seven days in the fridge.