Paleo Granola Cups

Paleo Granola Cups

Granola is a frequently used item in my house, and so are desserts. So, this recipe was created to be a base for desserts, snacks, and breakfasts throughout the week. You can easily fill these with yogurt, nut butter, ice cream, or use them as a fun topper to a yogurt bowl. My Paleo Granola Cups are Paleo friendly and gluten free!

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My son Shane will have granola on top of his ice cream and yogurt all of the time. In fact, if you are going to offer him yogurt then you should check to make sure you have granola first. I will use this recipe or my Spiced Grain-Free Granola Recipe for the young man. My son Samuel will eat these plain. As you can tell my children are opposites. Sammy is slowly developing a sweet tooth as time goes on. Some mornings he will just ask for a cucumber, and while these granola cups are delicious I don’t know how well they would pair with chopped vegetables, you know what I mean?

These are super simple to make and take about 20 minutes from beginning to end. Of course, there is a food processor involved, because it makes for a super easy recipe. The tricky part will be pressing the dough into the muffin tins. Don’t worry I have tested this recipe out a few times, so here is my tip: use your fingers to press the dough in and up along the edges of the muffin liner. If you can do that, then this is going to be easy breezy for you.

These will need to cool completely before you remove the muffin liners. I simply remove the cups from the muffin tin, and then place them into the fridge for about 10 minutes until completely cooled. Then you gently peel away the liner. I store my granola cups in my refrigerator in an air tight container for up to 5 days. You can also freeze these too. Simply, take them out to thaw for about 5-10 minutes before serving, and stuff them with ice cream as a dessert. The options are limitless! I hope you enjoy these!

Paleo Granola Cups

Mindful Living With Amanda
Gluten Free & Paleo Friendly
Course Breakfast, Dessert, Snack
Servings 12 muffins


  • 1/4 cup unsalted sliced almonds
  • 1/4 cup unsalted cashews
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 3/4 cup unsweetened shredded coconut
  • 1/4 cup almond flour
  • 1/4 cup raw honey
  • 1/4 cup melted coconut oil
  • 2 tbsp nut butter
  • 2 egg whites
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon


  • Preheat the oven to 350 degrees, and line a muffin tin with 12 liners
  • Combine all of the ingredients into a food processor, and process until a smooth dough forms
  • Distribute the dough evenly amongst all 12 tins (about a generous tablespoon each)
  • Press the dough down and up along the edges of the muffin tins, so that a cup is formed
  • Bake for 10 minutes, remove from the oven, press into the middle of each cup with a tablespoon or a small cylindrical item, and return to the oven for another 5 minutes until golden brown
  • Remove the granola cups from the muffin tin, and allow to completely cool before removing the liners
  • Stuff with ice cream, yogurt, fresh fruit, or use as them as a topper to a yogurt or smoothie bowl. Enjoy!
Chocolate Covered Strawberry Bites

Chocolate Covered Strawberry Bites

If you are a fan of chocolate covered strawberries then you will love this bites recipe. This is the perfect grab and go snack that will fuel you up with energy and satisfy your sweet tooth all at the same time. You will find it hard to have just one! This recipe is paleo, grain, dairy and gluten free.

There is something very satisfying about chocolate covered strawberries. The sweetness from the berries and the subtle hint of chocolate is out of this world. I love having these as a snack in the fridge during the week. Often times when I am on the hunt for a clean snack bar it can be difficult to find an option that is simple and clean. Lately, I have found pleasure in knowing exactly what I am eating, and knowing that it wasn’t prepared in a far off distant factory. Don’t get me wrong I am not the perfect eater, but when I have the opportunity to make something homemade that is minimal time and effort I go all in.

For my bites recipes they all kind go the same way in terms of preparation. You place the dates, cashews, vanilla extract, almonds, and maple syrup into the food processor and pulse it about 10 times. Then, I add in the unsweetened freeze dried strawberries, and let it go until a ball of dough forms. Once the mixture is good to go you will use a cookie scooper or a spoon to scoop out generous spoonfuls and roll them into balls. Place them onto a plate or cookie sheet lined with parchment paper.

Once the bites are all formed (you should get about 16 from this recipe) then you will prepare the chocolate. Simply, melt the chocolate and coconut oil in a microwave safe dish and stir every 30 seconds until it is completely melted. Take a spoon and drizzle the chocolate evenly across all of the bites. Pop the bites into the fridge and let the chocolate harden for about 30 minutes. Then you can serve them or transfer them to an airtight container, and they will stay good in the fridge for up to 1 week or you can freeze them for up to 3 months and take them out as needed for a nice sweet treat.

Chocolate Covered Strawberry Bites
Makes 16


  • 1 cup dates
  • 1 cup raw unsalted cashews
  • 1/4 cup raw unsalted almonds
  • 1/2 tsp vanilla extract
  • 5 tbsp maple syrup
  • 1 cup unsweetened freeze dried strawberries
  • 1/4 cup chocolate chips (Hu gems are recommended for a Paleo and dairy free option)
  • 1 tsp coconut oil


  • In a food processor add the dates, cashews, almonds, vanilla, and maple syrup and pulse 10 times
  • Add in the strawberries and let it process until a ball of dough has formed
  • Scoop out generous spoonfuls and roll into balls, and place them onto a baking sheet or plate lined with parchment paper
  • Melt the chocolate and coconut oil in a microwave safe dish while stirring every 30 seconds
  • Drizzle the melted chocolate over the bites evenly
  • Place the bites into the fridge and let the chocolate harden for 30 minutes
  • Serve immediately or transfer to an airtight container. These can stay in the fridge for up to 1 week for maximum freshness or put them in the freezer for up to 3 months.