•6 tablespoons coconut canna-oil
•¼ cup plus 2 tablespoons peanut butter
•¼ cup plus 1 tablespoon agave syrup
•¼ cup cocoa powder
•1 teaspoon vanilla extract
•1 pinch kosher salt
•1 cup rolled oats
•Place 9 cupcake liners into a muffin pan
•In a small saucepan over low heat, melt 5 tablespoons coconut canna-oil and stir together 2 tablespoons peanut butter, ¼ cup agave syrup, ¼ cup cocoa powder, 1 teaspoon vanilla extract, and 1 pinch kosher salt. When fully combined, remove from heat and stir in 1 cup rolled oats. Spoon into cupcake liners. Refrigerate while making the peanut butter topping.
•In a small saucepan over low heat, stir together ¼ cup peanut butter, 1 tablespoon agave syrup, and 1 tablespoon coconut canna-oil. Spoon the warm peanut butter mixture over the chocolate oat mixture. Freeze for 15 to 20 minutes until set, or refrigerate until serving. Store refrigerated.
