Fill the bottom of each cup with about 5 mg. of chocolate. Place mold with the chocolate in the oven and allow the chocolate to melt - approximately 7-10 minutes.
While the chocolate is melting in the oven, combine the oats, nuts, and seeds in a medium bowl. Pour in the honey and peanut butter (if using) and stir well. If the mixture is too dry, add a little more honey to ensure the granola ingredients are well coated.
Remove the melted chocolate from the oven and use a small pastry brush or a small silicone brush to spread the chocolate over the bottom and inner walls of the cups.
Distribute the granola mixture equally between the cups, pressing the granola mixture firmly into the cup. Cover the granola cups with parchment paper and, again, firmly press the mixture in each cup with your fingers. Use the back of a spoon to even out and flatten the tops of the cups.
Refrigerate the granola cups inside the mold/muffin tin and allow them to cool for at least one hour before serving.
Notes
- The proportions in the recipe allow for 30 mini chocolate granola cups (1.4 inch in diameter x 1 inch deep) or about 12 bars.