vegan // grain-free // paleo // gluten-free

We love Nutella, but we can't say the same about added sugars, palm oil, etc. Enter, @feastingonfruit: she took all the flavors you love from Nutella and made them into pancake poppers- believe us, you'll want to try these ASAP.

Granola Butter:
2 cups (200g) Purely Elizabeth Chocolate Hazelnut Grain-Free Granola
2 tbsp (25g) coconut oil
2 cups (240g) almond flour
3/4 cup (90g) tapioca flour (or arrowroot/cornstarch)
1/4 cup (35g) coconut sugar
1 tbsp cocoa powder
2 tsp baking powder
Pinch of salt
3/4 cup (180g) almond milk
1/2 tsp vanilla



  1. In a food processor, grind the granola on high. Stream in the coconut oil while the machine is on, and keep processing for 3-5 minutes until it starts to think out into a nut butter like consistency. Transfer to a jar and set aside.
  2. Preheat the oven to 350ºF.
  3. Whisk together the flours, coconut sugar, cocoa powder, baking powder, and salt to eliminate any clumps.
  4. Add vanilla and milk and whisk to combine.
  5. Grease a mini muffin pan with coconut oil. Fill each mini muffin 3/4 of the way. Top each with a spoonful of granola butter in the center. 
  6. Bake for 12-15 minutes at 350ºF.
  7. Cool for 10 minutes before removing from the pan.
  8. And eat! 
  9. Keep leftovers in an airtight container, they will stay fresh longer in the fridge or you can freeze them for even longer storage.