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Nut Butter Filled Granola Cups

Mindful Living With Amanda
Gluten & Dairy Free, Paleo Friendly
Course Dessert, Snack
Servings 12 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!