Directions
- Preheat the oven to 350F and prepare a muffin tin with 12 liners.
- Place the bag of granola into a food processor and blend until fine crumbles form. Add in the dates, oil and salt and process until combined.
- Fill each muffin liner 1/3 full of granola crumbs and use a measuring cup to pack the crust. Bake the crusts for 7 minutes. Let cool.
- Heat the coconut cream in a small pot until scolding.
- Add the dark chocolate to a glass bowl and pour the hot coconut cream over the chocolate. Let sit for 5 minutes before stirring smooth. Let cool for 10 minutes.
- Distribute the chocolate between the crusts and chill for 1 hour before topping with whipped cream and mini chocolate chips.
