Line a mini muffin tin with paper liners and set aside.
In the bowl of a stand mixer, place rolled oats, vanilla protein powder, pecan butter, pure maple syrup, pure vanilla extract, chopped pecans, chopped dried cherries, mini dark chocolate chips, ground flaxseed and ground cinnamon. Mix on medium speed for 1–2 minutes, or until everything is well combined.
Using a 1-teaspoon cookie scoop, portion the mixture into each muffin liner, filling about ¾ full. Press the mixture down firmly to create a solid base.
In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each, until smooth and glossy.
Spoon about 1 teaspoon of melted chocolate over each cup and spread to cover.
Sprinkle with chopped pecans and a pinch of flaky sea salt while the chocolate is still warm.
Freeze the pan for about 1 hour, or until the chocolate layer is firm.
Remove the cups from the muffin tin and store them in an airtight container in the fridge or freezer.
Did you know?
With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!
