For the crust:
1. In a bowl, mash the banana into a puree.
2. Add the oats and the Chocolatier Grand Granola and mix well.
3. Divide the mixture into silicone or paper muffin molds, pressing with a spoon to form a cavity.

For the filling:
1. Put the raspberries, syrup, and chia seeds in a microwave-safe bowl and heat for 1 minute.
2. Mash the mixture with a fork and mix well.
3. Add the raspberry mixture to the tartlets.
4. In a microwave-safe bowl, melt the chocolate.
5. Spread the melted chocolate over the tartlets.
6. Let cool in the refrigerator for about 1 hour or in the freezer for 15 min.