Chocolate lovers- this breakfast is for you!
GRANOLA CUPS paleo, gluten-free, grain-free COOKIE DOUGH LAYERS 1/2 cup cream peanut butter 2 tbsp maple syrup 1/2 cup finely ground almond four sea salt + cinnamon to taste 1 cup Purely Elizabeth Grain-Free Pumpkin Spice Granola 1/2 cup vegan dark chocolate chips DARK CHOCOLATE LAYER 1 cup vegan dark chocolate chips 1 tbsp coconut oil Line a muffin pan with liners. The amount of cups you get will depend on how thick you want to make each one. Combine chocolate chips and coconut oil in a bowl. Place into microwave and melt for 30 second increments until chocolate is smooth. Scoop a small portion into the bottom of each muffin liner and place in the freezer. While the bottom layer is in the freezer, make your cookie dough. Whisk together the peanut butter and maple syrup until combined. Mix in the almond flour and spices until a dough is formed. Fold in the granola and chocolate chips. Scoop a small layer on top of the chocolate bottom in the liners. Lightly press down and repeat with remaining cups. Sprinkle with sea salt, drizzle with extra chocolate then place in the freezer for about 10 minutes. Keep them stored in an air tight container in the fridge up to a week or freezer for longer.