Here is another fun twist to my Paleo Granola Cup recipe. If you are a lover of peanut butter cups then you will adore this treat. This is the perfect blend of nut butter and chocolate with a granola cookie base. This is a subtle sweet treat that lets the nut butter of your choice be the star of the show, which is complimented by a thin layer of chocolate. This is Paleo friendly and gluten free!Jump to Recipe
As I have mentioned before, peanut butter is my weakness. I love peanut butter, but since I have entered into the wellness space I am learning about the benefits of other nut butters such as almond, cashew, and sunflower. My son Samuel could eat sunflower butter by the spoonful, and I have to admit that I could as well. There are so many beautiful options out there, and in the spirit of paleo I encourage you to experiment and find what sits best with you.
The base of this recipe are my Paleo Granola Cups recipe. There are so many creative ways to use this recipe as a base to a dessert, breakfast, or snack. Naturally, I filled these beauties with nut butter. The trick is to allow the granola cups to cool completely before you remove them from the muffin liners. Then you can place them onto a sheet with parchment paper and fill them with a nice creamy butter of your choice. I have used peanut and almond butter, but peanuts are a legume, so if you are Paleo you can opt for almond butter.
For the chocolate I melted Hu Kitchen’s Gems with a touch of coconut oil. Once the chocolate was nice and smooth I drizzled some onto of the nut butter layer. To allow them to set I placed them into the refrigerator for about 10 minutes until the chocolate hardened. You can serve these immediately, or put them in your refrigerator in an airtight container and graze as you want to, which will be often. These are also freezer friendly as long as you store them in an airtight container. You will just take them out to thaw a few minutes before serving.
Nut Butter Filled Granola Cups
Paleo Granola Cup Base
- 1/4 cup sliced almonds
- 1/4 cup raw, unsalted cashews
- 2 tbsp unsalted pumpkin seeds
- 2 tbsp unsalted sunflower seeds
- 3/4 cup unsweetened shredded coconut
- 1/4 cup amond flour
- 1/4 cup raw honey
- 1/4 cup coconut oil
- 2 tbsp cashew butter
- 2 egg whites
- 1/2 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup creamy nut butter of choice
- 1/2 cup chocolate Hu Kitchen Gems is what I used
- 2 tsp coconut oil
- Preheat the oven to 350 degrees and line a muffin tin with 12 liners
- Combine all of the granola cup ingredients into a food processor, and process until the mixture is smooth.
- Scoop a generous tablespoon of the granola mixture into each muffin tin. Press the dough down and up along the edges on the muffin liners to create a cup.
- Bake for 10 minutes, and then remove from the oven and use a tablespoon to press further into the middle of the cups. Return to the oven and bake for an additional 5 minutes or until golden brown.
- Allow the cups to cool completely before removing the muffin liners. Gently pull the muffin liners away from the cup, and place them onto a plate lined with parchment paper.
- Fill each granola cup with a scoop of nut butter
- Melt the chocolate and coconut oil and mix until smooth
- Pour the melted chocolate into each cup, and return the cookies to the refrigerator to allow the chocolate to set.
- Serve immediately, or store them in the refrigerator in an airtight container. Enjoy!