Mix the oats, coconut chips and peanuts with diced apricots. Cut the dates into small pieces and fold them into the mixture. Stir in the syrup, coconut oil and peanut butter until sticky.
Divide into small silicone muffin tins, 5 cm in diameter and 3 cm high.
Press the mixture well into each mold. Melt the chocolate over a water bath and pour on top of each muffin.
Place in the fridge for 1 hour until the chocolate is hard.
Tip: Coat with milk chocolate or white chocolate.
