Prepare a 12 cup mini cupcake tin by lining with mini cupcake liners. Set aside.

In a large bowl, combine the chocolate hazelnut butter and coconut oil {if it needs softening, pop it into the microwave for a few seconds}.

Add shredded coconut, old fashioned oats and honey and stir to combine. The mixture should come together and be able to somewhat hold its shape. If it is too loose, add a bit more coconut and/or oats.

Scoop a heaping tablespoon of the mixture into each mini muffin liner. Press down with fingers or with the back of a spoon to pack down. Sprinkle with a tiny bit of flaked sea salt if desired.

Refrigerate until firm, about an hour. Pop into a zip top bag and store in fridge.