Make the chocolate mixture. In a small saucepan, combine the chocolate chips and coconut oil. Cook over low-medium heat until the mixture starts to melt, about 1-2 minutes. Add the peanut butter and honey, and continue to cook until all of the ingredients are melted together, about 3 more minutes. Make sure to stir occasionally and watch the mixture carefully so it doesn’t burn.

Spoon about 2 tablespoons of the chocolate mixture into the bottom of the muffin liners and transfer to the freezer to set. Set the remaining chocolate mixture aside.

Meanwhile, make the cookie dough filling. In a medium mixing bowl, combine the oat flour, protein powder, peanut butter, maple syrup, vanilla extract, and sea salt. Stir until a crumbly dough is formed. You might have to use your hands until well combined (the consistency should feel like damp sand).

Press about a tablespoon of the cookie dough mixture on top of the chocolate in the liners. Spoon the rest of the chocolate mixture on top of the cookie dough until covered and all of the chocolate is used up. Place back in the freezer to set (about 30 minutes) or transfer to the refrigerator for at least 1-2 hours. Store in the refrigerator.