In a sauce pan, melt chocolate chips and coconut oil over medium low heat. Stir often to avoid burning.

Once chocolate is melted, remove from heat and stir in vanilla extract

In a mixing bowl, combine peanut butter and maple syrup until mixed

Add in crispy rice cereal and stir to combine

Line a muffin tin with 12 liners

Add 2 teaspoons of chocolate into each cup, shake the pan down to flatten

Distribute peanut butter crispy filling evenly into the 12 cups, flattening with a spoon or your fingers

Drizzle remaining chocolate sauce over the tops.

If peanut butter is sticking up, use a spoon to smooth the chocolate over the tops 

Sprinkle tops generously with flaked sea salt

Freeze for 30 minutes, or until set

These will melt if left out, so store any leftovers in the fridge or freezer