Chocolate Granola Cups with Peanut Butter Filling (Print Version)
# Ingredients:
→ For the Granola Cups
01 -
2 1/2 cups honey granola
02 -
1/2 cup chopped peanuts
03 -
2 teaspoons coconut oil
04 -
3.5 oz dark chocolate, finely chopped
05 -
2 tablespoons peanut butter
06 -
3 tablespoons honey
→ For the Filling
07 -
1 cup peanut butter
08 -
12 slices of banana (optional)
# Instructions:
01 -
If your granola has large clusters, crush them with a rolling pin. In a large bowl, combine the granola and chopped peanuts, mixing well.
02 -
Melt the chopped dark chocolate with coconut oil. Once melted, stir in 2 tablespoons of peanut butter and the honey until smooth.
03 -
Pour the chocolate mixture over the granola and stir until everything is evenly coated. If the mixture is too runny, let it cool slightly until the chocolate starts to set. Adjust consistency as needed by adding more granola (if too wet) or honey (if too dry). The mixture should be wet enough to hold together when squeezed.
04 -
Generously grease a 12-count cupcake pan. Divide the granola mixture between the cups, pressing firmly to ensure it holds together. Use your thumb or the back of a spoon to make a dent in the center of each cup.
05 -
Freeze the cups for 5-10 minutes until firm. Don't freeze too long or they'll be difficult to remove.
06 -
Once firm, carefully lift the cups out of the pan. If they're stuck, let them sit at room temperature for a few minutes or use a thin knife to loosen them from the edges.
07 -
Fill each cup with peanut butter (melt it first if it's too thick) and top with a slice of banana if desired.
08 -
Keep in an airtight container in the refrigerator for up to one week, or freeze for up to 3 months.
# Notes:
01 -
This is a versatile recipe - try different types of nut butters, granola, or toppings for variety
02 -
The banana slices are best added just before serving to prevent browning