Recipe: Raspberry granola cups
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.
Serves 6-8
Ingredients
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, chia seeds, and water in a pot 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.
Images and text from Healthy Kelsi Travel Kitchen: Plant-based recipes from around the globe by Kelsi Boocock, RRP $49.99, published by Bateman Books.
AS FEATURED IN ISSUE 65 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW
