1/2 cup – 1 cup @mylkko chocolate granola
1/2 cup raw cacao powder
1/2 cup coconut oil
1/2 cup brown rice syrup or maple syrup
All natural peanut butter
Fresh raspberries (optional)
Large 6 cup Silicon muffin pan


  1. Make your raw chocolate – using a whisk mix the cacao powder, coconut oil and brown rice syrup (or maple) until smooth and there are no cacao lumps.
    TIP: If you can’t get it to a really smooth consistency feel free to add 1/2 tablespoon coconut milk however, make sure the milk is at room temperature otherwise it will seize the coconut oil and your raw chocolate will become even more lumpy! 
  2. Fill your granola cups – pour two tablespoon’s worth of raw chocolate in the bottom of each cupcake pan. Top it with granola, peanut butter and fresh raspberries. Alternatively, you could do some just with granola so it’s a crunchy treat. To be honest there are so many fillings you could opt for here so it’s really up to you! You want to fill your muffin pan up to half way or 2/3.
    TIP: if you don’t have a silicon mould you can use a regular muffin pan but make sure to line with baking paper.
  3. Top your granola cups – pour the rest of the raw chocolate on top of your fillings (it should be another 2 tablespoons per cup). Place it in the freezer to set overnight or for at least 2 hours.
    TIP: we loved topping our granola cups with a little extra granola for an extra layer of crunch!

We hope you love this recipe as much as we do.
Don’t forget to tag us in your recipes @mylkko #mylkko.

Team MYLK + KO
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