Preheat oven to 350 degrees F.
Prepare the muffin pan by greasing the muffin cups with coconut oil. Set aside.
In a large bowl, combine the mixed nuts, pumpkin seeds, and maple syrup. Stir until well combined and the nuts are coated with the maple syrup.
Transfer the nut mixture to the prepared muffin pan. Fill each muffin cup about 1/3, gently pressing the nuts into the cups so they will stick together when baking.
Bake at 350F for 15-18 minutes or until golden brown.
Let them cool completely before removing them from the pan; this will ensure that they come out in one piece.
Once the muffin cups are completely cool, carefully remove them from the pan and place them on parchment paper.
In a microwave-safe bowl, heat the dark chocolate chunks with ½ teaspoon of coconut oil in 15-second intervals until the chocolate is completely melted.
Using a teaspoon, dip the spoon into the melted chocolate and drizzle it over each granola cup.
While the chocolate is still warm, sprinkle a little flake salt over each granola cup.
Let the chocolate cool completely or refrigerate the granola cups before storing it in an airtight container and refrigerating.