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In a large bowl, mix oats, peanut butter, maple syrup or honey, chia seeds, protein powder, vanilla, and sea salt until well combined. If the mixture is too dry, add more nut butter or syrup. It should be moist, not sticky.
Prepare a silicone mini muffin pan or line a regular pan with parchment liners or spray well with oil.
Divide the oat mixture among muffin cups, filling each about two-thirds full. Press down firmly to form the base.
In a microwave-safe bowl, melt chocolate chips and coconut oil (if using) in 30-second increments, stirring until smooth.
Spoon melted chocolate over each cup, filling to the top. Tap the pan to level the chocolate.
Freeze for 2–3 hours, or until fully set.
P id=”instruction-step-7″>7. Remove from pan and store in an airtight container in the freezer for up to 3 months.