Place 15 small cupcake liners into a muffin tin

In a small saucepan over low heat, melt 5 tbsp coconut oil and stir together 2 tbsp peanut butter, 1/4 cup maple syrup, 1/4 cup cocoa powder, 1 tsp vanilla extract, and 1 pinch salt

When fully combined, remove from heat and stir in 1 cup rolled oats

Spoon into cupcake liners

Place in freezer while making the peanut butter topping

In a small saucepan over low heat, stir together 1/4 cup peanut butter, 1 tbsp maple syrup, and 1 tbsp coconut oil

Spoon the warm peanut butter mixture over the chocolate oat mixture

Freeze for 15 to 20 minutes