Mix the oat flour, protein powder, coconut flour, melted oil, agave and water together in a bowl.
Press the mixture into a greased tart pans. Press the crust evenly across the pan and up the sides.
Bake for about 10 to 15 minutes, or until golden. Allow to cool completely in the pan before removing. Use a small knife to gently release the sides of the crust, working around each side, then very carefully remove it from the pan.
Make ganache: Place all ganache ingredients except granola in a high speed blender and blend until as smooth as possible. Transfer the chocolate cream into a large bowl and add the Belgian chocolate granola. Mix well!
Spoon the crunchy chocolate ganache into the prepared crust, spreading evenly. Let stand until set, about 1 hours, or refrigerate for ½ an hour. Serve with dark melted chocolate, if desired.