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Note: I used mini tart that pans I bought from Bed, Bath & Beyond for 50 cents each, but a mini cupcake pan would work well. Or hand formed is just fine. If you want to lightly toast the nuts and oats, you can do it in a dry skillet over medium heat, doing each one separately. Just heat them until they slightly brown then immediately remove them from the pan and set aside.
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In a food processor pulse the dates until they form a paste. Room temperature dates work best for this.
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Place the dates into a separate bowl. In the same food processor bowl, pulse the nuts until they are ground texture. Put them into the bowl with the dates. Repeat with the oats pulsing them in the food process until ground. Then combine everything (dates, nuts and oats) back in the food processor and pulse to combine.
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In a small skillet (same skillet as you used for toasting) heat the oil and honey over low heat. Heat until melted then add this into the food processor. Add cinnamon and salt and pulse until everything is combined.
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Use your hands to press about 1 teaspoon of the crust into the tart molds, making sure to cover the bottom and at least halfway up the sides.
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Then add the peanut butter, about 1/2-1 teaspoon into each tart.
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Last you add the melted chocolate. (To melt the chocolate, set a bowl with chocolate, broken into chunks, over a saucepan of simmering water, not letting the bottom of the bowl touch the simmering water. Heat until the chocolate melts, about 5 minutes. Then give it a good stir.) Spoon the chocolate over the top of the peanut butter cup, about 1 tablespoon per cup.
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Set in the refrigerator until set, about 20 minutes.
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Enjoy!
