In a food processor, process the almond until they turn into a fine meal. Add the oats, and process together, until the oats are similar to a thick flour texture.
Add the syrup and peanut butter, and process until all ingredients are combined.
Line your mini cup pan with small muffin liners or oil spray. Wet your fingers, and spoon the mixture into each cup, pressing the mixture down so the cups are about 3/4 full.
Bake for about 13 minutes, until the cups are slightly golden. Remove the oven to cool slightly.
While the cups are cooling, make the chocolate sauce: in a small sauce pan, over low heat, combine the chocolate chips, coconut oil, vanilla and salt. Stir until melted, and then pour over the top of each cup.
Leave the cups out to bring to room temperature. After about 20 minutes, you can sprinkle with sea salt if you'd like, and then allow to continue cooling.
Cups will last for a few days at room temperature (unless you live in my house, in which case they will all be eaten by the next day). Store in the fridge or freeze if you need them to last longer.