Prep your pan: Line a standard 12-cup muffin tin with paper liners. This makes release and cleanup easy.

Warm the wet ingredients: In a small saucepan over low heat, stir together the sunflower butter, maple syrup, 2 tablespoons coconut oil, vanilla, and salt until smooth and glossy. Don’t boil—just melt and mix.

Mix in the oats: Add the rolled oats to a mixing bowl. Pour the warm sunflower butter mixture over the oats. Stir until everything is evenly coated. If you’re using seeds or coconut, fold them in now.

Fill the cups: Divide the oat mixture evenly among the muffin liners. Press each portion down firmly with the back of a spoon to create a compact base. A tight press helps them hold together.

Make the chocolate topping: In a microwave-safe bowl or a double boiler, melt the chocolate with the remaining 2 tablespoons of coconut oil. Heat in short bursts and stir often until smooth.

Top and smooth: Spoon the melted chocolate over each oat base, spreading it gently to the edges. If you like, sprinkle a small pinch of flaky salt on top.

Chill: Refrigerate for 45–60 minutes, or until the chocolate is firm and the cups are set. For a faster set, freeze for about 20 minutes.

Serve: Peel off the liners and enjoy. If the cups are very cold, let them sit at room temperature for 5 minutes so the base softens slightly.