Raspberry Granola Cups

Recipe by Kelsi Boocock


Prep time



As I am so often travelling and generally just busy, I find it really handy to have healthy on-the-go
snacks. These Raspberry Granola Cups make a great afternoon snack or even breakfast. The chia berry
filling is nice and tangy and the chocolate topping adds some smoothness.


  • Base
  • • 2 cups muesli or granola, nut-free and gluten-free optional

  • • 2 Tbsp coconut oil

  • • 2 Tbsp maple syrup

  • Filling
  • • 1 cup raspberries, fresh or frozen

  • • 1 Tbsp chia seeds

  • • 2 Tbsp water

  • Topping
  • • 50 g dark vegan chocolate

  • • 1 Tbsp coconut oil


  • Place the muesli in a food processor and blend until fine. Add the coconut oil and maple syrup and process again until the mixture holds together.
  • Scoop evenly into 6–8 lined muffin tin holes and place in the fridge to set.
  • Make the filling by combining the raspberries and chia seeds in a pot with the water over medium heat. Mix well until it begins to thicken and the raspberries have turned into a paste. Scoop on top of the muesli base and place back in the fridge.
  • Melt the chocolate and coconut oil in a bowl over a pot of boiling water, and pour on top of the raspberry filling.
  • Place in the fridge to set for 1 hour.

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