These are as fantastic as they look! This recipe was inspired by a Paleomg.com granola recipe I’ve used for years but have made it my own. You can do the same by substituting with your favorite nuts and seeds. It would be difficult to mess this recipe up unless you forget about it and burn the granola mixture, which sadly I have done.
1 cup walnuts
1 cup slivered, unsalted almonds
1/2 cup unsalted sunflower seeds
1/2 cup unsalted pumpkin seeds
1/4 cup honey
2 TBSP maple syrup
2 TBSP coconut oil
1 tsp pure vanilla
1 scoop of vanilla whey protein powder
1 TBSP cinnamon
1 dash of tumeric
1/2 tsp Himalayan sea salt
1/2 cup Enjoy Life Dark Chocolate
Surprise! No “cake” is involved in this recipe but I think you knew that already! Read on, you won’t miss the cake.
Preheat oven to bake at 325 degrees. Place all the nuts and seeds in a large bowl, pour in honey, syrup, oil, vanilla & mix well, sprinkle on the protein powder, tumeric & sea salt, continue to mix with a large spoon, place mixture on a large cookie sheet lined with parchment paper, spread evenly with your spatula for even baking, allow to bake for 10 mins. remove from oven, gently mix the granola by flipping, spreading it out again and baking for an additional 10-12 minutes. Remove from oven, allow to rest for 5 mins. Using an ice cream scooper, fill in the scooper by pressing in the granola, then release a scoop in each decorative cupcake liner. (makes 12 cups)
Melt the Dark Chocolate chips on low, in a small saucepan on your stovetop or in a microwave dish, stirring every 30 seconds, should not take longer than 1 minute – 1.5 minutes. Drizzle the chocolate over each cup. Now it’s time to serve them or gift them.
Also, I use as many local & organic ingredients as possible with the honey, maple syrup, nuts & seeds.
Please share your modifications below.
**On my second batch of Nutty Cups, I topped each with unsweetened, dried cherries (tart) that I dredged through the melted chocolate. Yes, a dark chocolate cherry, topped each cup and it was amazing!