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Prepare a mini muffin tin by lightly greasing the cups or use paper liners (or a silicone mini cup mold).
In a bowl, mix the granola, nut butter, maple syrup, coconut oil, and salt until fully combined.
Press 1 to 1½ tablespoons into each cup, packing it down firmly.
Place the pan in the freezer for 10 to 15 minutes to set the base layer.
Melt the chocolate chips with coconut oil in a double boiler or microwave in 30-second bursts, stirring until smooth.
Pour or spoon the melted chocolate over each granola cup.
Tap the pan lightly to smooth out the tops.
Sprinkle a pinch of flake sea salt on top for a sweet-salty finish, if desired.
Refrigerate for at least 30 minutes or until firm.
Remove from the molds and enjoy!