Line a muffin tin with paper liners.

Mix the dry ingredients together in a medium bowl: oats, flour, salt, shredded coconut.

Add the wet ingredients and stir well: peanut butter, agave syrup, coconut oil, vanilla.

Scoop the mixture into the prepared liners, filling up a little more than halfway, and pressing down firmly with your fingers.

Add a layer of the chopped walnuts.

Heat a small pan on low and add your chocolate chips, coconut oil, and salt. Stir as the mixture is heating; it only takes a few minutes for the chocolate to melt.

Set aside for a minute to cool the chocolate off. Stir again, and pour a small spoonful on top of each cup.

Sprinkle with sea salt, and freeze for 30 minutes.

Remove from freezer, and enjoy immediately, or place in fridge. The cups will stay fresh for about 3 days.