Granola Cups with Cashew “Yogurt”
Ingredients:
4 Tbsp Coconut Oil
1/4 Cup Maple Syrup
1/4 Cup Brown Rice Syrup or Coconut Palm Sugar
2 tsp Cinnamon
1/4 tsp Sea Salt
1 tsp Vanilla
2 Cups Old Fashioned Oats
1/3 Shredded Coconut
1/4 Cup Chia Seeds (optional)
1/4 cup hemp seeds (optional)
1/4 Cup Sliced Almonds
1/4 Cup Pistachios
Directions:
1. Mix the coconut oil, maple syrup, cinnamon, vanilla and sea salt. If coconut oil is solidified, in a small sauce pan, heat up ingredients so mixed well and liquified. Remove from heat.
2. In a separate bowl mix together the oats, coconut, chia and hemp seeds, almonds and pistachios.
3. Pour the liquid over the dry ingredients and stir until completely coated.
4. Place the mixture into the fridge for about 30 minutes to cool.
5. When ready to bake, grease up a muffin tin or mini muffin tin with coconut oil and fill each opening: using your fingers press into the center of the hole and then work your way around the edges to form a bowl. If the dough is sticky, wet your fingers with cold water, shake them out, and proceed.
6. Place the bowls into an oven preheated to 325 degrees. For regular sized muffin cups, cook about 20-25 minutes. For mini muffin cups, cook about 15-20 minutes. Let cool completely before removing from the tin.
7. When ready to eat, fill with cashew yogurt and enjoy!!
This “yogurt” is an amazing dairy-free alternative to tart plain yogurt. The lemon adds tanginess to the creaminess.
Cashew “Yogurt”
What You Need:
1 cup raw cashews
3/4 cup unsweetened almond milk (or coconut milk, water, coconut water or rice milk)
3 tbs coconut butter (optional)
1/2 lemon
1/2 tsp vanilla extract
1 pinch sea salt
Ingredients:
1. Soak raw cashews in water (at least 1 hr – overnight is best)
2. Drain soaked cashews.
3. Add ingredients (soaked cashews, milk, sweetener, lemon, vanilla, sea salt)
to blender and blend on low until creamy.
The granola cups were adapted from this recipe on Pinterest – genius!
Be delicious. Be fascinating. Be Well.
xo
be well,
arielle
