prepare the bottom layer: in a mixing bowl, combine the oat flour, almond flour, dairy free milk and maple syrup.

mix until a thick dough forms. press the dough evenly into the bottom of a lined mini muffin tin, creating a solid base for your bites. place in the freezer while you prepare the filling.

make the filling: in a small bowl, stir together the peanut butter and maple syrup until smooth. fold in the chopped peanuts for added crunch.

take the muffin tin out of the freezer and spoon a small amount of the peanut butter mixture onto each base layer, gently pressing it down to ensure it adheres.

add the chocolate topping: in a microwave-safe bowl, melt the dark chocolate chips with the coconut oil in 20-30 second intervals, stirring in between until smooth.

pour the melted chocolate over the peanut butter layer in each muffin cup, spreading it out evenly. place the bites back in the freezer to set for at least 30 minutes.

serve: once set, pop the mini snickers bites out of the tin and enjoy! store any leftovers in the fridge or freezer for a quick, indulgent snack.