1. Preheat oven to 350ºF/180ºC. Prepare two 12-count cupcake tins with oil or cupcake papers.
2. Crust: Using a blender, rough chop whole oats for 25 seconds. Place oats in a bowl, add salt and baking powder. Stir to combine. Then add coconut oil, maple syrup and vanilla and stir into a gritty batter.
3. Scoop 1 tablespoon oat mixture into each cupcake tin. Press down firmly with your fingers to compress crusts. Bake12 minutes. Remove from oven and cool in refrigerator for 30 minutes.
4. Cream: Blend tofu, maple syrup, vanilla and cinnamon in a food processor until exceptionally smooth, about 1 minute. Add peanut butter and blend again until completely smooth, 1 extra minute.
5. Topping: Once crust is cooled, spread first a heaping teaspoon of peanut butter evenly over crust, then a tablespoon of tofu cream. Finish with crushed peanuts and large crystal salt.