Chocolate Ganache Granola Cups (Vegan GF)

A crunchy nutty granola cup filled with a creamy chocolate ganache and topped with chocolate treats and nuts; these mini desserts are simple but impressive. They are naturally vegan, gluten-free and you only need 7 ingredients.

When it comes to chocolate for breakfast, I am all for it. So why not combine granola and chocolate in a more dessert-themed recipe that is suitable any time of the day? I love making tarts, pies and other nutty-oat combinations and this one has been on my mind for a while. I made something similar last summer filled with coconut yoghurt and fresh fruit which I will have to re-make, but for now, it is all about the chocolate.

Chocolate Ganache Granola Cups

Chocolate Ganache Granola Cups

The base for these Chocolate Ganache Granola Cups is simple and is all made in one food processor bowl:

• Almonds and/or hazelnuts: I like to use half and half, but any nut would work. I love the marzipan sweetness of almonds and the Nutella-like taste of hazelnuts that works so well with chocolate. Blitz up the nuts to form a fine crumble mixture or you could use ground almonds.
• Oats: make sure you use GF certified oats if needed, but the oats are simply added to the ground up nuts, making these cases hearty and wholesome.
• Coconut oil: this binds the dry ingredient together for the granola cup cases and it doesn’t leave a strong coconut flavour. You could play around with melted vegan margarine or butter, too. You want to opt for something that is solid at room temperature to ensure the cups are crunchy.
• Maple syrup: this helps to bind the cups and also adds to the crunch! You can use another syrup in its place, as long as it’s sticky!

While the bases cook in the oven, make the chocolate ganache which is even simpler! Melt some dark chocolate (the darker the better in my opinion, but use your favourite) and then whisk in some plant-based milk, coffee (for a rich flavour without tasting like coffee but feel free to omit) and maple syrup –  this is essential to help the ganache thicken to a silky texture.

Wait patiently while the Chocolate Ganache Granola Cups cool enough to be filled and then top with your favourite treats! I chose some chopped nuts, freeze-dried raspberries and chocolate coated chickpeas. You could try extra chocolate chunks, chocolate covered raisins, sweets, popcorn, dried fruits… anything and everything!

Chocolate Ganache Granola Cups

I hope you will love these Chocolate Ganache Granola Cups; they are naturally vegan, gluten-free and so easy to make with minimal fuss and simple ingredients. They make a great dessert or a mid-afternoon snack with a cup of tea. They will win anyone over with their crunchy and golden granola cup and their silky smooth and rich chocolate ganache.

If you are looking for more chocolate recipes, how about my Double Chocolate Banana Bread Donuts, Chocolate Cherry Almond Butter Cups, Double Biscoff Caramel Bars or Easy Vegan Rocky Road.

Chocolate Ganache Granola Cups (Vegan GF)

• Servings: 10-12
• Time: 30 minutes plus cooling
• Difficulty: easy
• Print

A crunchy nutty granola cup filled with a creamy chocolate ganache and topped with chocolate treats and nuts; these mini desserts are simple but impressive. They are naturally vegan, gluten-free and you only need 7 ingredients.

Ingredients

• Base:
• 80g almonds/hazelnuts
• 120g oats
• 80g coconut oil, melted
• 4 tbsp maple syrup
• A pinch of salt
• Filling:
• 100g dark chocolate
• 60ml almond milk
• 1 tbsp coffee (1 tsp coffee and 1 tbsp hot water)
• 30ml maple syrup
• Topping:
• Extra nuts, freeze dried raspberries, chocolate chickpeas or similar snacks

Directions

1. Preheat the oven to 160 Fan/180*C and grease 12 cupcake holes.
2. In a food processor, whizz up the nuts until they form a fine crumb and then add the oats, syrup, coconut oil and salt until combined.
3. Press the mixture firmly into the bottom of the cupcake holes and also up the sides.
4. Bake for 15-20 minutes until golden brown and crisping up. Remove from the oven, allow to cool for 10 minutes and place on a wire rack to cool fully
5. Meanwhile, break up the chocolate into a heat-proof bowl and place over a pan of simmering water. Gently warm, stirring often until melted. Remove from the heat and whisk in the milk, coffee and maple syrup. Allow to cool slightly and thicken.
6. Divide the chocolate between the granola cup cases and top with your favourite toppings. Allow to set in the fridge for 30 minutes.

Chocolate Ganache Granola Cups

I look forward to hearing what you think of these Chocolate Ganache Granola Cups so let me know in the comments below. Tag me in your bakes, too, I love seeing them! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

This post is not sponsored although the original recipe and Instagram post was part of a paid collaboration with Brave foods.