Start by lining a metal muffin pan with paper liners or use a silicone muffin pan (no need to line the silicone pan).
Begin with the chocolate layer. In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 20-second intervals until melted, stirring between each interval. Spoon 1 teaspoon of melted chocolate into each muffin cup, spreading it evenly across the bottom with a spoon or your finger.
Next, prepare the oat layer. Mix the quick-cooking oats, maple syrup, and melted cookie butter in a bowl until well combined. If the mixture seems dry, add 1 to 2 teaspoons of water. Scoop about 2 tablespoons of the oats over the chocolate layer, pressing them firmly.
Place the muffin pan in the freezer for 5 minutes.
Now, make the coconut layer. Combine the creamy cashew butter, melted cookie butter, and shredded coconut in a bowl. Scoop 1 tablespoon of the coconut mixture onto each oat layer, spreading it evenly.
Transfer the remaining melted chocolate into a piping bag or plastic bag. Snip the tip and carefully drizzle the chocolate over the coconut layer in a zigzag pattern.
Freeze the muffin tin for at least 30 minutes to an hour until the oat cups are set. Once set, remove them from the muffin pan and store in a freezer bag in the freezer for future enjoyment.
