1. Add the spelt flakes and porridge base to a bowl and mix to combine. Add the maple syrup and mix in. Warm the peanut butter (in the microwave) until almost liquid, then add to the bowl and mix until everything is well combined. Set aside.

2. Line two mini muffin tins* with 36 paper liners*. Add a small amount of the spelt flakes mixture to each paper liner and press down to create an even and compact layer. Set aside.

3. Add the peanut butter, coconut oil, and vanilla extract to a microwave-safe bowl and heat up until the peanut butter and coconut oil has melted – mix well. Add about 1/2 teaspoon of this peanut butter mixture to the paper liners with the spelt flakes layer. You just want the spelt flakes to be covered, not a thick layer. Place the muffin tins in the fridge for about 10 minutes, so the peanut butter mixture can firm up.

4. While the peanut butter hardens, continue with the preparation of the chocolate layer. Chop the chocolate coarsely and add together with the coconut oil to a microwave-safe bowl. Heat the chocolate and coconut oil in 20 second intervals until completely melted. Mix to get a smooth chocolate sauce. Make sure the mixture is not too hot – let cool down a bit if necessary.

5. Take the muffin tins out of the fridge and pour some chocolate into each paper liner to cover the spelt flakes and peanut butter mixture. Place the muffin tins once more in the fridge for several minutes, so the chocolate can firm up a bit. Check often – you want the chocolate to be firmer but not completely hardened. Decorate the cookie cups with Mini M&M’s to your liking.