Place coconut oil, peanut butter, maple syrup and vanilla bean paste into a large mixing bowl and melt for 30 seconds in a microwave. Stir well to combine.
Add oats, rice crispies, and raisins and stir to coat them all with plenty of the melted mixture.
Add remaining ingredients and stir well.
Push into mini cupcake silicone mould and freeze for 15 minutes before turning out and serving. These are best kept in the freezer in ziploc bags. If you don't make your own peanut butter, you may find you need to add more for the mixture to stick together.