In a medium bowl, mix together the oats, almond flour, natural peanut butter, maple syrup, vanilla extract, and salt. Transfer to a muffin tin lined with liners evenly amongst 10 slots. Flatten out as best as possible. Freeze the tray for at least 2 hours.

In a small pot over low heat, melt the chocolate chips and additional peanut butter, stirring constantly until smooth and melted. Remove the tray from the freezer and drop about 1-2 tablespoons of chocolate on the tops of each cup and smooth it out flat. Sprinkle with flaky salt and freeze for another hour.

Store in an airtight container in the freezer.