Add the oats, 70 g of peanut butter and 60 g of maple syrup into a large bowl. Stir well and divide the mixture between 8 silicone muffin holes (or alternatively use cupcake cases) Press down well using the tips of your fingers and place in the freezer for 20 minutes until set.

After 20 minutes remove the tray from the freezer. Divide 120 g of peanut butter evenly between the 8 oat bases, spooning a layer on to the top of each. Place back into the freezer for another 20 minutes.

Take the tray out of the freezer. Break the dark chocolate into a small microwavable bowl. Place in the microwave for 30 seconds, remove, stir and then place back in for another 30 seconds until fully melted. Divide the melted chocolate between each cup and use a spoon to evenly spread.

Place the tray into the fridge for 10 minutes until the chocolate has set. At this point you can remove them from the silicone tray and store in the fridge for up-to a week… but trust me, they won’t last long.