"I’ve been really into taking flavors that people know and love and turning them into healthier deconstructed versions, These babies have a toasted almond base, are filled with a creamy vanilla coconut butter inside, and drizzled with decadent chocolate!"
Almond Granola Cups
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- Recipe Card
Prep time: 30mins
Serves or Makes: 12
Recipe Card
ingredients
Base
- 1 cup slivered almonds
- 2 cups pitted medjool dates
- 1 cup rolled oats
Method
Base Instructions
Step 1
In a large non-stick pan, toast the slivered almonds over medium/low heat. Stir constantly for about 3 minutes, or until almonds start to turn golden brown and give off a toasted aroma. Pour into a bowl to cool.
Step 2
Use a food processor to blend the dates until it creates a paste-like texture. There should be no bits left. Add in the toasted slivered almonds and rolled oats. Blend the ingredients until they fully combine to form large chunks on their own. If after waiting 3 minutes of processing and the ingredients don’t form a ball, add one date at a time until it does. Wait at least a minute in between adding dates to make sure you don’t add too many.
Step 3
Cut parchment paper into 12 strips about ¾ inch wide and 7 inch long. Lightly grease a muffin pan and add one strip of parchment paper into each of the muffin slots. This will make it easier to take the cups out once they’re done.
Step 4
Divide the base dough into 12 relatively even balls and use your fingers to mold into each of the muffin tin. Make sure the parchment paper stays in place underneath the dough. Also make sure to mold the dough so it covers the bottom and comes up along the sides too. Pop these in the freezer while you work on your coconut butter.
ingredients
Coconut Butter
- 4 cup unsweetened coconut flakes
- 1/2 tablespoon vanilla extract
- 1/4 cup maple syrup
Coconut Butter Instructions
Step 1
In a large non-stick pan, toast the coconut flakes over medium/low heat. Use the same technique as the almonds, stirring constantly for 2-3 minutes, or until the flakes start to turn golden brown and give off a buttery aroma.
Step 2
Take the coconut flakes and add them to a food processor. Process for about 30 seconds or until the flakes start to break down. Add the vanilla extract and maple syrup. Process for another 1-2 minutes, or until the texture is thick and creamy.
Step 3
Remove the muffin tin from the freezer. Fill each cup with about 1-1 ½ tablespoons of coconut butter. Put back in the freezer while you melt your chocolate.
ingredients
Chocolate Drizzle
- 1/3 cup dairy-free chocolate
Chocolate Drizzle Instructions
Step 1
Add your dairy-free chocolate into a microwave safe bowl. Microwave for 30 seconds. Stir. Microwave for 20 seconds. Stir. Keep microwaving for increments of 20 seconds and stirring in between. It should be less than 2 minutes before you have beautiful, silky melted chocolate ready to drizzle over your cups.
Step 2
Remove the muffin tin from the freezer. Drizzle over the melted chocolate. Top with extra slivered almonds and/or coconut flakes. Put in the fridge for an hour.
Step 3
Use the parchment strips to carefully remove the cups from the muffin tin. Store in an airtight container in the fridge for up to 7 days… if they last that long!