1-In a large bowl, mix the oats,: In a large bowl, mix the oats, peanut butter, and maple syrup until well combined. The mixture should feel sticky and thick, like cookie dough. Line a mini muffin tin with silicone or paper liners. Scoop about a tablespoon of the oat mixture into each cup and flatten it slightly to form the base. Place the tin in the freezer for 10 minutes while you prep the chocolate.
2-Melt the chocolate chips in a microwave-safe: Melt the chocolate chips in a microwave-safe bowl in 30-second bursts, stirring in between until smooth and glossy. Remove the tin from the freezer and spoon about 1/2 tablespoon of melted chocolate over each oat cup. Use the back of a spoon to smooth it out evenly across the top. Sprinkle with flaky sea salt if you’d like an extra fancy touch.
3-Pop the tray back into the freezer: Pop the tray back into the freezer for another 15 minutes until the chocolate sets completely. Once they’re firm, transfer the cups to an airtight container and store in the fridge for up to a week (or freeze for up to a month).