frozen blueberry granola cups

try the vegan protein here >

DIFFICULTY: EASY
TOTAL TIME: 15 MINUTES + FREEZING TIME
SERVES: 12 GRANOLA CUPS
MACROS PER GRANOLA CUP:

WITH LEMON, GRAIN-FREE GRANOLA, CASHEW BUTTER AND VEGAN YOGURT WITH A WILD BLUEBERRY SWIRL

INGREDIENTS:

GRANOLA LAYER:

• 1 ½ CUP GRAIN-FREE GRANOLA
• ½ CUP CASHEW BUTTER
• ¼ CUP COCONUT OIL

VEGAN CHOCOLATE GANACHE:

• 2 CUPS VEGAN YOGURT
• ½ CUP PROTEIN POWDER
• 1 TSP VANILLA EXTRACT
• 1 CUP FRESH BLUEBERRIES
• ½ LEMON JUICE
• 2 TBSP MAPLE SYRUP
• ¼ TSP SEA SALT

DIRECTIONS:

1. IN A SMALL SAUCEPAN SIMMER TOGETHER THE INGREDIENTS FOR THE BLUEBERRY SAUCE WHICH WILL BE THE WILD BLUEBERRIES, LEMON JUICE, MAPLE SYRUP AND SEA SALT. LET SIMMER FOR TEN MINUTES. ONCE THE BERRIES HAVE BURSTED AND CREATED A SAUCE. LET COOL.
2. LINE A MUFFIN TIN WITH MUFFIN CUPS. ADD THE GRANOLA, CASHEW BUTTER AND MELTED COCONUT OIL TO A BOWL. MIX UNTIL WELL COMBINED. SPREAD OUT EVENLY AMONG THE 12 MUFFIN CUPS BY SPOONING IN THE GRANOLA.
3. IN A MEDIA MIXING BOWL ADD IN THE YOGURT, PROTEIN POWDER, AND VANILLA. MIX UNTIL WELL COMBINED. POUR IN THE BLUEBERRY SAUCE AND SWIRL IN WITHOUT MIXING IT FULLY SO YOU CAN SEE THE YOGURT MIXTURE.
4. SPOON THE BLUEBERRY YOGURT MIXTURE ON TOP OF THE GRANOLA MIXTURE AND THEN LET FREEZE OVERNIGHT.