In a large bowl, combine Granola, Seeds, Maple Syrup, Almond Butter, Melted Coconut Oil and Sea Salt. Mix well to combine. If some granola chunks are too large, break them up with a spoon.
Grease a cupcake tin or use a silicone muffin mould with 6-8 cavities.
Divide your Granola mixture evenly into each cavity. Using your fingers, press the mixture up the sides and into the base of each cavity.
Using the back of a spoon, create an indent in each mound of granola.
Fill these indents with your 1/3 cup of Peanut or Almond Butter and then freeze for 1 hour. After 1 hour, the Nut Butter should be firm.
Melt your Vegan Dark Chocolate and top each granola cup with a generous amount before placing into the refrigerator for 5-10 mins to allow the chocolate to firm up.
Enjoy! Granola Cups will last up to 1 week in an air-tight box kept in a cool area.