Add the oats, peanut butter and maple syrup to a large bowl and stir well until combined. You should have a nice firm mixture.
Evenly distribute the mixture between 12 muffin holes (I would recommend a silicone muffin tray as these work the best)
Press down well using the tips of your fingers.
Place in the freezer for 30 minutes.
For the middle layer
Whilst the base is in the freezer, add the dates and a pinch of salt to a food processor. Blitz for 30 seconds.
Add a splash of hot water and blitz again until you have a smooth thick caramel paste. You will need to scrape down the sides with a spatula a few times. (you may need to add a little more water for consistency but make sure the caramel layer stays quite thick).
Pull the base layer out of the freezer and top with the caramel layer.
Place back in the freezer for 30 minutes.
For the top layer
Add the dark chocolate to a microwaveable bowl and melt in the microwave (30 second intervals stirring in between each one until fully melted)
Spoon over the melted dark chocolate before placing in the fridge for 20 minutes.
After the 20 minutes, remove the caramel cups from the muffin tray and store in a airtight container for up to 1 week in the fridge... although they won’t last long 😉