Add all the base recipe ingredients to a food processor and puree or use the "dough" setting for one minute. You should be able to pinch the dough and have it stick together. If it is too dry, add a touch more almond butter, honey, or a splash of water to moisten

Line muffin tins with paper liners, unless you are using a silicone mold. The finished cups will be difficult to remove if you don't use liners or flexible silicone. Spoon the mixture into 10 muffin cups and use your thumb to press it down as much as possible. You can use the bottom of a shot glass for more pressure

Add the chocolate chips and coconut oil to a glass measuring cup and microwave for 2 minutes, or set it into a small pot of shallow water and boil on the stovetop until the chocolate is melted. Pour a tablespoon-worth onto the top of each of the oat cups and sprinkle each one with chopped pistachios, sunflower seeds, and coarse sea salt

Freeze for at least an hour or more before eating, to let them set up. These Oat Cups are best the next day when they are really firm. Keep them in an airtight container in the freezer for up to 3 months. Enjoy slightly frozen or let them thaw completely -they are great either way!