In a rage bowl, mix the oat and almond flour with the baking powder.
In a smaller bowl, beat together the almond butter and maple syrup so that you can mix them together. Stir in the vanilla stevia and vanilla extract to this bowl.
Mix the syrup bowl into the flours until combined.
Slowly add in the almond milk and mix to combine.
Prep a muffin tin with silicone molds and portion the batter into eight muffin cups.
Bake for 10 minutes, rotate the muffins and bake another thirteen minutes.
Remove and let cool in the tins for thirty minutes.
Once cooled, crumble the muffins into a large bowl with your hands.
In a smaller bowl, whisk together the coconut milk and stevia packet.
Add to the crumbles cupcakes and mix until moist. Using your hands, roll the dough into balls and place on a tray.
Place the balls into the freezer for thirty minutes. While the balls are setting, melt the chocolate chips and coconut in a small pot on very low heat.
Once melted dip the balls into the mixture and place them back on the tray. Sprinkle them with any toppings you wantand into the freezer for another thirty minutes for the chocolate to harden.