Grain Free Granola Cookie Cups (Paleo, Vegan, Low Carb)

Here's something I just can't get enough; no bake recipes. They have been a thing on repeat ever since the temperatures started to rise, but honestly that's just my excuse to make simple recipes, plus I think that in some way they are more fun to make!

Playing with different layers is easier when it comes to these types of recipes, and this recipe was no different. In this recipe we've got three layers, well, basically two, and the toppings.

The first layer consist on seeds: flaxseeds, pumpkin seeds, cacao powder and cinnamon. These are also perfect for seed cycling! In this recipe we are focusing on these two seeds that provide B vitamins, magnesium, fiber, zinc, vitamin E.

Seeds are a great addition to recipes, and they are personally one of my favorite ways to get in some healthy fats and fiber. Plus Flaxseeds also provides omega-3, although not as bioavailable as the omega-3s from cold fish. There are just a limited supplies of enzymes that can convert ALA (alpha-linolenic acid, the form of omega-3s from flaxseeds) into DHA and EPA.

DHA and EPA are the omega-3s that we found in salmon, cod, sardines, etc. and they are also the ones that have a higher level of absorption and benefits.

The second layer is made from coconut whipped cream. And for this part I just basically put a can of coconut cream in the fridge overnight, this way it's easier to separate the solid part from the liquid, in this case we are only using the solid part.

We are also using cream of tartar for extra fluffiness. I've spoked about this ingredient before on other recipes. This ingredients adds extra fluffiness to baked goods, eggs or in this case coconut cream. You shouldn't worry about this part too, this is made from natural sources, for example, the process of making wine, this is also known as tartaric acid.

Lemon juice can also be a substitute for cream of tartar.

For toppings we are having fun with some grain free bites. The ones i've got are paleo friendly but you can use grain free granola as well! Plus, of course, low carb chocolate chips! It was all a bomb of good flavors and healthy fats as you can see!

This recipe is:

- Paleo

- Vegan

- Low Carb

- Keto

- Gluten Free

To keep things low carb and keto, we are suing monk fruit as sweetener. My personal favorite but you can also use stevia, allulose or erythritol. All of them are made from natural sources, if you struggle with bloating my recommendation would be stevia, alullose and pure monk fruit and of course, when it comes to bloating quantity matters. So if you tend to struggle with bloating limit the amount of any of these, including normal sugar, coconut sugar, honey, etc.

As I mentioned before, this recipe is a no bake recipe. You can easily keep this on your freezer for weeks and the taste will remain as good as always! The consistency from these is soft thanks to the seed base and the coconut cream layer. Like soft serving ice cream, no joke! With all the good taste of coconut and chocolate.

For this recipe you'll only need:

- One mixing bowl

- One muffins mold of twelve (silicone, better!)

- One mixing spoon

- Blender

- Hand Mixer

You are going to love this recipe! You won't even notice that you are eating something that nutrient dense, double win for these ones, and don't forget to save this recipe for later!

Try more recipes here

- Raspberry Coconut Blender Pies

- Vanilla Matcha Biscottis

- Sunflower Strawberries N' Creme Pies

- Raspberry Lemon Pudding Bread with White Chocolate Chips

Grain Free Granola Coconut Cups

By María Fernanda López

Serves 12

Ingredients

Bottom Layer

3/4 cup of raw pumpkin seeds
3/4 cup of ground flaxseed
1 tsp of cinnamon
1/4 cup of keto maple syrup

Top Layer

1 cup of canned coconut cream (refrigerate overnight)
1/2 cup of grain free granola
1/3 cup of granulated monk fruit (PURELYHL for discount)
1/4 cup of low carb chocolate chips

Method

In a blender or food processor add the pumpkin seeds and press until you get it look like flour.
In a bowl mix the ground flaxseed with pumpkin seeds, cinnamon and maple syrup and press the dough into twelve silicone muffin cups and refrigerate in the meantime.
Take the solid part of the canned coconut milk, cream of tartar granulated monk fruit and mix with your hand mixer for a few minutes until you get the desired fluffiness, this took me 3 minutes on high.
Take the muffin cups from the refrigerate and top with coconut cream and lastly with the chocolate chips and grain free bites
Freeze and ENJOY!