½cupdairy-free chocolate-chips or dark-chocolate chopped
Mix all ingredients to the granola-cups at a mixing-bowl and blend with a spoon or your hands. The mix should stick together when you press it between your palms. When it is not so sticky add a bit more liquid sweetener.
Grease a silicone mould or cupcake-pan. With the back of a tablespoon, press the mixture firmly to the cupcake-pan and create a dent in the center of every cup.
Place a heaped teaspoon of sunflower-seed-butter to the middle of every granola-cup. Freeze till firm for 60minutes.
Melt dairy-free chocolate-chips in a water tub (just set the chocolate chips in a small bowl and put it over hot-water). It's possible to hasten the melting process by incorporating 1-2 teaspoon of coconut-oil.
When the chocolate is melted pour it on top of the sunflower-seed-butter of every granola-cup. It’ll harden quickly as the sunflower seed butter is chilly.
Store in the refrigerator. You could even freeze these breakfast granola-cups in zip-lock-bags.
You can use nuts of choice Rather than sunflower-seeds
You can use any nut-butter choice Rather than sunflower-seed-butter