THE BEST NO-BAKE, OVENLESS DESSERT FOR SUMMER! PEANUT BUTTER DATE CHOCOLATE OAT CUPS!

Prep a muffin pan by lining with cups or greasing with coconut oil. Combine all ingredients for the oat layer (1/2 cup creamy peanut butter, 1/4 cup maple syrup, 1 tsp vanilla extract, 1 cup gluten-free organic rolled oats, 2-3 medjool dates chopped, pinch salt) in a medium bowl. Set aside. Combine all ingredients for the peanut butter layer (1/2 cup peanut butter, 3 tbsp maple syrup, pinch salt) and set aside. Melt chocolate (1/2 cup chocolate chips, 2 tsp coconut oil) in the microwave in 15 second increments until smooth and glossy. Assemble by adding 2-3 tbsp of the oat mixture to each muffin cup, followed by ~1-1.5 tbsp of the peanut butter mixture, followed by melted chocolate to fill it up. Sprinkle with flaky salt and place in freezer for 1-2 hours until oat cups and chocolate have hardened. Enjoy!