Line 6 regular size muffin tins with paper liners and set aside.

In a large, microwave-safe bowl, combine the coconut oil, .65ml Lingua™ or .065ml Oil Barrel™, and raw peanut butter. Place in the microwave and heat on high for 30 seconds. Remove, stir and place back in the microwave and repeat until completely melted.

Add the cinnamon, sea salt, vanilla and maple syrup and whisk until combined. Evenly distribute the into the prepared muffin tins. Sprinkle with sea salt. Place in the freezer for at least 1 hour. Remove from freezer and drizzle with dark chocolate if desired.

Store in the freezer for up to 3 months.