First make the base: Mix together the oat flour, protein and cinnamon in a bowl. Gently melt the coconut oil, almond butter and maple syrup then pour into the dry ingredients along with the milk. Stir to combine and so the mixture comes together (it shouldn’t be too sticky).
Divide this between 6 silicone muffin case and use your fingers to press into the base of each - you want a generous layer.
Next melt the coconut oil and maple syrup then whisk in the cacao/cocoa to form a glossy chocolate sauce. Pour this over the top of each base to cover.
Sprinkle over your chosen toppings in a (mostly) single layer and gently press into the chocolate. Chill for at least 2 hours.
When ready to serve, simply remove from the fridge, pop out the case and enjoy!