To prepare the chocolate cookie layer, add the oats to the blender and blend until a flour is formed. Add the rest of the chocolate cookie layer ingredients and blend until mostly smooth (you'll need to scrape the sides of the blender down a few times).
Scoop the mixture out of the blender, and divide it up into the 12 baking cups. Use your fingers to press the mixture evenly down into the bottom of the cups.
Spoon about 1 teaspoon of peanut butter on top of the cookie layer in each cup. Top the peanut butter with a freeze dried strawberry.
To prepare the chocolate topping, stir all the ingredients together in a small bowl until smooth. Pour this mixture into the baking cups, filling them up. Sprinkle salt on top.
Place the pan in the refrigerator for at least an hour, so the cups can harden. Once they harden, transfer them to an airtight container and store in the refrigerator until you're ready to enjoy them.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/05/23/raw-chocolate-peanut-butter-strawberry-cups-vegan-gluten-free/