No Bake Mini Egg Granola Cups | Pantry Staples Recipe for Easter
These No Bake Mini Egg Granola Cups are the perfect gluten free dessert for Easter using your common pantry staples.
Servings 20 egg cups
Calories 142kcal
Ingredients
- 1 ¼ cups quick cooking oats gluten free if needed
- 2 tbsp ground flax
- 2 tbsp hemp hearts
- 2/3 cup plus ¼ cup natural almond butter divided
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- ¼ tsp fine salt
- ½ cup unsweetened shredded coconut divided
- ¼ cup minced up Mini Eggs
- 20 Mini Eggs
Instructions
- To a large food processor, add the oats, flax, hemp hearts, 2/3 cup almond butter, maple syrup, vanilla, salt and ¼ cup coconut. Process until mixed throughout.
- Transfer to a bowl and sprinkle in the minced mini eggs.
- Press two-tablespoon balls into mini silicon muffin tins and press a hole into the middle (but not all the way through).
- Add a small teaspoon or so of almond butter, and a sprinkle of more coconut, then top with one mini egg. Enjoy at room temperature or out of the fridge.
Nutrition
Calories: 142kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 35mg | Potassium: 119mg | Fiber: 2g | Sugar: 8g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg