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Chocolate Granola Cups - GF, Keto/Paleo. RSF

Jo Chambers (JoJo Delicious) • Nov 09, 2021

Chocolate Granola Cups  - GF Keto/Paleo, RSF

Who is JoJo Delicious and what can she do in your kitchen?

Jo chambers provides an in home cooking service to cater to almost any specific diet.

Jo believes food can be medicine whether you have been diagnosed with an illness or need to provide yourself or someone else some self care.


"Sometimes it can be hard to follow a prescribed diet if you are new to it and especially if you are time poor,  with my 30 years in the food and catering industry I can take on the heavy lifting and guess work for my clients and leave them with the time and energy for other things." Jo says.


Picture this - Jo will  help you choose what package will best suit your lifestyle and dietary needs. She'll then give you a list of ingredients to pop in the fridge and pantry. You go out and when you come home the dishes are done, the kitchen cleaned and there is meals and snacks enough for weeks or even months in your fridge and freezer. Heaven!


We often find Jo browsing the aisles of Bioshop looking for alternative ingredients for her clients specific dietary needs.

When we saw her researching all our refined sugar free chocolate we had to know what she was making! So she very kindly gave us this recipe! 


Ingredients:

Base:


Ingredients:

  • 2 cups Brookfarm Keto Granola
  • 1 cup 99th Monkey Natural Almond Butter
  • ¼ - 1/3 cup Pomona Raw Organic Honey
  • ¼ cup coconut oil, melted
  • 1 tsp cinnamon
  • Pinch sea salt
  • 2 tsps vanilla extract or paste  


Topping


  • 180g Sunshine Chocolatier Monk fruit Dark or Raw Honey Dark chocolate
  • 80g 99th Monkey Natural Almond Butter
  • Sea salt


Method:

1.     Lightly oil silicone muffin/cupcake tray (12) with coconut oil.

2.    Mix all the base ingredients together and press into the muffin tray.

3.    Melt the chocolate (I use the microwave – no messing about with a water bath) and mix the almond butter in. 

4.    Pour over the top of the base mixture, sprinkle with sea salt (we also love toasted buckinis on top!).

5.    Leave in the fridge for a few hours before turning out. I cut ours in half to get 24 serves.



Keen to have Jo and her team come and work wonders in your kitchen?

CONTACT Jo Chambers

FOLLOW JoJo Delicious



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