Place 9 cupcake liners into a muffin tin
In a pan over low heat melt your 5 tablespoons of coconut oil and 2 tablespoons of peanut butter together. Add in your Detox Organics, ¼ cup of maple syrup, cocoa powder, vanilla extract and salt. Stir until fully mixed and smooth.
Add in your rolled oats and mix until the oats are completely covered. Separate your mixture into the 9 cupcake liners. Refrigerate while you make the topping.
In another pan over low heat stir your ¼ cup peanut butter, 1 tablespoon maple syrup and 1 tablespoon coconut oil.
Add your peanut butter mixture to the top of your chocolate oats mixture. Freeze for 20 minutes and then refrigerate until ready to serve.