Well Made by Kiley

Heat the waffle iron to medium-high heat, and lightly flour a work surface.
Unroll one sheet of puff pastry. Using a cookie cutter, cut out 6 small circles from the puff pastry. Repeat with the other sheet.
Then, place the circles of puff pastry inside the waffle iron, and cook until light golden brown. Remove and immediately place the cooked puff pastry in between gaps in an upside down muffin tin to create a taco shape. Let cool until the puff pastry holds the taco shape.
Line a baking sheet with parchment paper.
Once cooled, start by adding ~1 tsp of the granola butter to the bottom of each puff pastry taco. Then, add ~2 tbsp of vanilla greek yogurt to fill the top. Use the back of a spoon to smooth out the top. Then, place on the prepared baking sheet. Transfer to the freezer for 1 hour.
Once the yogurt has slightly hardened in the freezer, make the chocolate coating.
In a medium microwave-safe bowl, melt the chocolate and coconut oil together at 20-second intervals, stirring in between each.
Remove the choco tacos from the freezer, and dip the tops in the melted chocolate to completely cover the top and a little bit of the sides. Sprinkle with sea salt if desired.
Place back in the freezer for at least 15 minutes to allow the chocolate to harden.
Serve immediately.
If not eating right away, store in an airtight container in the freezer. Once ready to have, remove from the freezer, and let sit for 5-10.
Enjoy!