In celebration of Valentine’s Day, we’ve partnered up with our friend Selena of @thenutritiouskitchen to create a delicious treat you won’t be able to put down. These No Bake Chocolate Chip Cookie Dough Granola Cups are sure to steal your heart this year. Head to Selena’s blog to check out the full recipe:


Gluten-free, Paleo


creamy cashew butter

maple syrup

finely ground almond flour

sea salt + cinnamon to taste

Purely Elizabeth Dark Chocolate Strawberry + Reishi Superfood Granola

1 cup vegan dark chocolate chips

1 tbsp. coconut oil


 Line a regular muffin pan with 12 liners or mini muffin pan with about 20 and set aside. The amount of cups you get depends on how thick you want to make each cup. First, prepare your chocolate layer by combining chocolate chips and coconut oil in a microwave-safe bowl. Place into microwave and melt together in 30-second increments and whisk until chocolate is smooth. Drop a small spoonful into the bottom of each muffin liner then place in freezer. Make sure you don't use all your chocolate, you should still have a large amount left. While the bottom layer is in the freezer, make your cookie dough. Whisk together the runny cashew 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. Now layer a small scoop of cookie dough (using a small cookie scoop or tablespoon) on top of the chocolate bottom layer of liners. Lightly press down and repeat with remaining cups. Reserve some cookie dough for a topping layer. Pour the remaining chocolate on top of each cookie dough layer then top that layer with remaining cookie dough. You can alternatively stick to 1-2 layers, but it's up to you. Sprinkle with sea salt then place in the freezer for about 10 minutes. Once the cups harden, eat up! Keep them stored in an airtight container in the fridge up to a week or a freezer for longer.


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