Line a standard cupcake tin with 12 cupcake liners.

In a large mixing bowl, combine granola, melted coconut oil, and pure maple syrup. Stir until sticky and well-coated.

Spoon the granola mixture into each cupcake liner, filling them halfway and pressing down firmly.

In another bowl, combine Greek yogurt, shredded coconut, and dark chocolate chips. Mix until evenly distributed.

Spoon the yogurt mixture into each granola-filled cupcake liner, filling to the rim. Add extra dark chocolate chips and coconut on top if desired.

Place the filled cupcake tin in the freezer for approximately 2 hours or until solid.

Once frozen, transfer the cups to an airtight container for storage.