Line a mini muffin pan with 24 liners and set aside. This step is not required but definitely makes each cookie dough cup easier to remove.
Prepare chocolate: In a small microwavable safe bowl, mix together chocolate chips and coconut oil. Microwave in 30 second intervals, stirring every 30 seconds, until fully melted.
In the mini muffin tin, pour approximately ½ teaspoon of chocolate in each tin, fully coating the bottom of each (you should have more than half of the chocolate remaining). Place muffin tin in freezer to set.
Prepare cookie dough layer: While chocolate layer is setting, whisk together peanut butter, maple syrup, vanilla and almond milk until fully combined. Mix in almond flour and salt until dough-like consistency is formed. Fold in granola and chocolate chips.
Remove chocolate coated muffin tin from the freezer. Scoop approximately 2 tablespoons of cookie dough into each muffin tin (evenly distribute dough into all 24 tins). Lightly press down each cookie dough cup. Move to the freezer and let set for 30 minutes.
Remove cups from freezer and take each out of their liner. Drizzle remaining chocolate over each cup. Place back in the freezer to set for another 30 minutes. Cups should be kept in the freezer until ready to eat.