• Preheat the oven to 325F.
• If using a metal mini muffin pan, I recommend using mini muffin liners or else you'll have trouble popping them out of the mold. I like to use a silicone pan - you don't even have to spray it with oil or anything!
• Mix together the base ingredients until the dough forms. It may seem like it won't come together at first, but it will! Divide the dough amongst the pan, filling each crevice about 1/3 of the way full. Bake for 8-10 minutes until slightly golden around the edges. Remove from the oven and cool completely.
• While the bases are baking, combine all of the caramel filling ingredients in the bowl, mixing until smooth. Once the bases have cooled, add some of the caramel filling to each base, covering it, but leaving a little less than 1/3 for the chocolate. Pop the tray in the freezer for 10 or so minutes to firm up a little (You can skip this, but it helps prevent the chocolate and caramel layers mixing together).
• Melt the chocolate using the double-boiler method or in the microwave by adding the chocolate & oil together in a bowl and heating in 30 second increments, stirring well between each, until smooth. Cover each of the cups with the chocolate.
• Place in the freezer for at least 2-3 hours to firm up, before popping them out of the pan. I like to let the chocolate set in the freezer for 15 minutes or so and then top with sea salt & leave again to freezer for the 2-3 hours. This helps allows the chocolate to get a little firmer so the salt doesn't just sink into the melted chocolate!
• Store cups in an air-tight container in the freezer! You can let them sit out for 5 minutes or so before enjoying if you want a gooier/softer cup!

oat flour base

• Blend the oats into flour consistency, in a high powered blender. Then mix together with the remaining ingredients to form the dough. Follow the rest of the instructions above!