Chocolate Granola Peanut Butter Cups (Print Version)
# Ingredients:
→ Granola Cups
01 -
2½ cups honey granola
02 -
½ 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
→ Filling
07 -
1 cup peanut butter
08 -
12 slices banana (optional)
# Instructions:
01 -
If your granola has big clusters, crush them with a rolling pin. Put the granola and chopped peanuts in a large bowl and stir together.
02 -
Melt the chopped dark chocolate with the coconut oil. Stir in 2 tablespoons of peanut butter and the honey until smooth.
03 -
Pour the chocolate mixture over the granola and stir well until everything is evenly coated. If it's too runny, let it cool a bit until the chocolate starts to set, or add a little more granola. If it's too dry, add more honey. The mixture should be sticky and hold together when squeezed.
04 -
Grease a 12-cup muffin pan really well. Divide the granola mixture among the cups and press it down firmly. Make a dent in the center of each cup. Freeze for 5 to 10 minutes until firm.
05 -
Once firm, lift the cups out of the pan. If they've been in too long and won't come out, let them sit at room temperature for a few minutes. Use a thin knife to loosen them if needed.
06 -
Fill each cup with peanut butter. You might need to warm the peanut butter slightly if it's too thick to spread. Top each one with a banana slice if using.
07 -
Keep in an airtight container in the fridge for up to a week, or freeze for up to 3 months.
# Notes:
01 -
The granola mixture should be sticky enough to hold together when pressed
02 -
Greasing the muffin pan well is key to easy removal
03 -
Natural peanut butter may need to be warmed slightly for easier spreading
04 -
These make a great grab-and-go breakfast or snack
05 -
You can use almond butter instead of peanut butter for a different flavor