For the Chocolate Layer:

1. Line a muffin tin with paper liners.
2. Place the chocolate and coconut oil in a heat-safe bowl and microwave in 15-second increments until melted, stirring after each session.
3. Spoon roughly 1 tablespoon of the melted chocoalte into each muffin cup.
4. Set aside.

For the Granola Layer:

1. In a medium saucepan, heat together the peanut butter and honey until gently simmering. Whisk the mixture constantly so it smooths out.
2. Place the granola, oats, flax, and hemp seeds in a large bowl and carefully pour the hot peanut butter mixture over top. Stir quickly to evenly coat everything in the peanut butter.
3. Allow the mixture to cool slightly so that you can handle it without burning yourself; you still want it to be warm so it’s easy to shape.
4. Using a cookie scoop, scoop out portions of the granola mixture and place it in the chocolate-filled muffin liners. Press down slightly so the two layers adhere.

For the Nut Butter Layer:

1. Warm the nut butter so it easy to work with (I do this in the microwave for about 20 seconds).
2. Spoon the nut butter on top of the granola layer in the muffin tins.
3. Sprinkle with chopped nuts and flaky sea salt.
4. Place the entire muffin tin in the freezer to set, about 10-15 minutes. Enjoy chilled or at room temperature.

NOTES:

1. I tested these with peanut butter and cashew butter, and both were DELICIOUS. You can use almond butter or any other nut butter you prefer! I recommend creamy over crunchy nut butters for this recipe.
2. These keep best when stored in the fridge. They’ll last in an airtight container in the fridge for a couple weeks.