Mix all ingredients for the cups in a bowl. Squeeze a little between your fingers and check whether the mass holds together. If necessary, add a little maple syrup or agano syrup.

Then it's best to take a muffin tin and line it with paper or silicone molds.

Now distribute the mixture evenly on the molds and form small cups. To do this, use a spoon to press the muesli mass into the mold as firmly as possible, creating a small depression in which the caramel filling will later be placed.

Now put the cups in the freezer and freeze for about an hour.

In the meantime, prepare the caramel cream by adding the dates, coconut oil, vegetable drink, vanilla and salt in a good mixer.

Mix until you have a creamy, homogeneous mixture. Set these aside until the granola cups have cooled down.

Now take the cups out of the refrigerator and fill the cups with the caramel mixture.

While the chocolate is being melted, place the filled cups in the refrigerator again.

Now break the chocolate into large pieces and melt over the water bath. A little coconut oil helps to distribute the chocolate better. Let this also melt in the chocolate.

Now get the cups out again and cover with the chocolate.

Then cool again. If you want to eat them very soon, it is best to store them in the freezer for about 30 minutes.

Otherwise it is sufficient to store them in the refrigerator or simply outside in winter.