In a saucepan over low heat, melt peanut butter, coconut oil, and honey together until smooth.
Remove from heat and stir in vanilla, oats, and sea salt until combined.
Scoop the mixture into a lined muffin tin, pressing down lightly.
Melt the chocolate chips and spoon over each cup.
Freeze for at least 30 minutes until firm.
Store in fridge or freezer and try not to eat them all at once.