I was in the mood for something crunchy….something sweet….something chocolate, the result… crunchy chocolate granola cups. This is a large recipe so you may want to cut it in half. I ended up making 12 granola cups, 24 gingerbread boys and 1 bar! These keep well in the refrigerator and also freeze well.
Granola Ingredients:
4 C. Granola
1/4 C. Chia seeds
1/4 C. Sunflower Seeds
1/4 C. Cacao nibs
1/4 C. Pumpkin seeds
Almond Cream Ingredients:
6 oz. Cacao butter
1/2 C. Coconut oil
3/4 C. Almond butter
3/4 C. Honey*
1/4 tsp. Vanilla powder
Chocolate Topping Ingredients:
1/2 C. Cacao powder
1/2 C. Coconut oil
1/4 C. Maple syrup*
3/4 C. Cashew butter
*You can swap this out for your favorite sweetener such as honey, or use Lakanto Sweetener which does not raise blood sugar levels or feed candida.
Directions:
Put 2 cups granola in a bowl with chia, cacao nibs and sunflower seeds. Set aside.
Pulse the other 2 cups of granola in a food processor until it almost has an almond meal texture.
Add the pulsed granola to the bowl, stir well and set aside while you make the almond cream.
Almond Cream Directions:
In a small saucepan on low heat, add cacao butter and allow to melt. Add in cashew butter, honey and vanilla, stir till combined.
Pour over granola and stir till combined. Scoop granola mixture into mini cheesecake molds and fill 3/4’s full. (see picture 2 photos down). Set mold aside while you make chocolate.
Chocolate Topping Directions:
Melt cacao butter in a saucepan on low heat. When melted add in coconut oil and stir till melted. Pour into food processer. Add in maple syrup and cashew butter. Mix till combined and then top granola. (See picture 2 photos down).
Fill mini cheesecake cups three quarters full. Top with chocolate.
Place in freezer for an hour or so to set. Remove from molds and enjoy!
Products used in this recipe include:
