Mini Granola Candy Cups
Is it really candy if it’s good for you? These little beauties are made with crunchy granola, your choice of nut butter, and a smooth layer of rich chocolate. They’re sweet, snackable, and just the right size to keep cravings in check…if you can stop at one, that is!
Ingredients
FOR GRANOLA BASE
- 1½ cups Back Roads Granola (any variety)
- 3 tablespoons nut butter (almond, peanut, or sunflower)
- 2 tablespoons maple syrup or honey
- 1 tablespoon coconut oil, melted
- Pinch of sea salt
FOR CHOCOLATE TOPPING
- 1 cup dark chocolate chips or chopped chocolate (60–70% cacao)
- 1 tablespoon coconut oil
- Flake sea salt for garnish, optional
Instructions
- Prepare a mini muffin tin by lightly greasing the cups or use paper liners (or a silicone mini cup mold).
- In a bowl, mix the granola, nut butter, maple syrup, coconut oil, and salt until fully combined. Press 1 to 1½ tablespoons into each cup, packing it down firmly. Place the pan in the freezer for 10 to 15 minutes to set the base layer.
- Melt the chocolate chips with coconut oil in a double boiler or microwave in 30-second bursts, stirring until smooth. Pour or spoon the melted chocolate over each granola cup. Tap the pan lightly to smooth out the tops.
- Sprinkle a pinch of flake sea salt on top for a sweet-salty finish, if desired. Refrigerate for at least 30 minutes or until firm. Remove from the molds and enjoy!
Notes
TIPS:
- Use silicone molds for the cleanest release and prettiest edges.
- Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.
- Add chopped dried fruit or nuts to the base for extra texture.
