Raspberry Granola Cups

Recipe by Kelsi Boocock

Servings

6-8

servings

Prep time

minutes

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.

Ingredients

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

Directions

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.