Line a cupcake tin with cases.
In a food processor/blender, add in the oats & peanuts and whiz up on high until crumb like. This will take a few minutes.
Add in peanut butter,vanilla extract, salt, coconut oil and maple syrup.
Blend until combined.
Place equal amount of the mixture into each cupcake case, pressing down until smooth and even.
Pop a 1/2 teaspoon of peanut butter on top (filling) of each base then place the tray into the freezer whilst you make the chocolate topping.
In a food processor/blender, combine the melted coconut oil, maple syrup, cocoa or cacao powder and salt until silky smooth.
Pour some chocolate into each case, then pop the tray into the freezer to set. This will take around 1 hour!
Once firm, remove from the cases and serve. Leave at room temperature for 10-15 minutes before eating!