Vegan granola cups with peanut caramel

Vegan granola cups with peanut caramel

vegan peanut toffee granola cups toffee

The weekend is coming and I’m signing off with a small yet mighty peanut-butter flavoured treat. By the time you get to read this, I shall be in the beautiful surroundings of the picturesque Lake District catching up with my friend whom I used to work and live with in London. The plan is to catch up over meals, hike and kayak the lakes. Both me and Duncan are looking forward to this mini break and just praying the weather doesn’t turn on us – as it often tends to do over here.

The journey up to the Lakes is long so I figured a tray of granola cups will make for a perfect amuse-bouche for our trip. They are really simple to make and require only 7 ingredients plus salt. The shells are made of coarsely ground oats bound together by a little bit of maple syrup and coconut oil and baked in the oven. They are filled with an indulgent peanut caramel layer topped with roasted peanuts and a thin layer of bitter sweet chocolate ganache. They are small yet mighty and a perfect treat to go alongside your afternoon coffee. I hope you’ll enjoy them too!

vegan granola cups oat mixture

vegan granola cups making shells

vegan granola cups toffee

vegan granola cups ganache

vegan granola cups plate

vegan granola cups closeup

vegan granola cups side

vegan granola cups cross

makes
12
PREP
15 min
COOKING
15 min
makes
12
PREPARATION
15 min
COOKING
15 min
INGREDIENTS
  • 225 g / 2½ cups oats (GF if required), ground coarsely*
  • ½ tsp fine sea salt
  • 60 ml / ¼ cup maple syrup or other liquid sweetener
  • 40 g / 3 tbsp coconut oil, melted (I use this one), another neutral-tasting oil or vegan butter

PEANUT CARAMEL

  • 120 ml / ½ cup maple syrup or other liquid sweetener
  • 100 g / 1/3 cup + 1 heaped tbsp peanut butter*
  • 80 ml / 1/3 cup vegan single cream* (I used Oatly)
  • salt, to taste
  • 75 g / ½ cup roasted peanuts, chopped

CHOCOLATE GANACHE

  • 85 g / 3 oz 70% dark vegan chocolate
  • 80 ml / 1/3 cup vegan single cream* (I used Oatly)
METHOD
  1. Place ground up oats and salt in a large bowl.
  2. Add maple syrup and melted coconut oil and mix well. Work into a uniform ‘dough’. It should be pliable, but not too wet or sticky. If it is, add a touch more oat flour.
  3. Preheat the oven to 170° C / 335° F and grab a standard 12 muffin tin.
  4. Divide the mixture between 12 muffin holes, about 1 tablespoon per hole.
  5. Using a small spoon and then your fingers, line each muffin hole with the oat mixture, making 1.5 cm / 0.6″ tall (they are meant to shallower than the muffin holes) shells.
  6. Bake for 15-17 minutes. Once out of the oven, press the bottoms down as they have likely bulged up a little. Allow the cup shells to cool down completely before removing and filling.

PEANUT CARAMEL

  1. Place maple syrup in a small pot on a low heat, measure out your nut butter and cream and have it ready.
  2. Bring maple syrup to a gentle simmer. Allow it to darken in colour a little (1-2 minutes) and when after it starts to bubble vigorously all over, take it off the heat. Whisk in peanut butter, followed by vegan cream. Whisk until completely dissolved and smooth.
  3. Bring the pot back to the stove and allow the mixture to bubble gently (on a low heat) for a couple of minutes, whisking regularly.
  4. Once the mixture is no longer hot, add salt to taste.

GANACHE FILLING

  1. Place broken up chocolate and vegan cream in a clean glass or metal bowl over a bain marie (water bath). Warm them both up on the lowest setting (the water underneath should barely simmer and not boil) until the chocolate has melted. Make sure the water does not touch the bowl the chocolate is in as chocolate is sensitive to overheating.
  2. Once the chocolate has melted, whisk the chocolate and cream together.

ASSEMBLY

  1. Place about 1 tbsp of toffee mixture in each cup, followed by some chopped nuts.
  2. Next, top with a generous teaspoon of chocolate ganache and once it’s set a little, top with more peanuts.
  3. Place the cups in the fridge (or freezer if you are in a hurry) to allow the filling to set. It will take 2-3 hours in the fridge and about 30 minutes in the freezer. Keep in an airtight container, on the counter for a few days or freeze if you want to enjoy them at a later date.

NOTES
*OATS: you can also use 50% fine porridge oats and 50% oat flour.

*PEANUT BUTTER: if you have an allergy, you can use any other nut or seed (tahini, for example) butter instead.

*VEGAN SINGLE CREAM: if you have trouble getting this ingredient, replace it with full fat coconut milk as it has similar fat content and it will well too.

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NUTRITIONAL INFO
calories
285
14%
sugars
18 g
20%
fats
15 g
22%
saturates
6 g
32%
proteins
7 g
14%
carbs
34 g
13%
*per cup
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5.0
2 reviews, 8 comments
REVIEWS & QUESTIONS
Sakinah:
Delicious! My family doesn't use maple syrup in our sugar-free diet, so I opted to use date syrup. The caramel turned out a bit thicker (and sweeter) but tasted delicious. I also used normal whipping cream in place of the vegan single cream, pecans in place of the peanuts. Overall, this was a *delicious* recipe and hit the perfect spot at the end of a long, tiring day! I made this the first time three weeks ago, and I'm planning to make it again tomorrow to kick off the week. Thanks so much for the great recipe. :)
    Ania
    Ania:
    Thanks so much, Sakinah! I am delighted to hear that these went down so well with your and your fam. I'm with you, date syrup is delicious (hot tip: date syrup & tahini are a match made in heaven, have you tried?). Many thanks for taking the time to leave this review - I so appreciate it - it really helps my work to be seen. x Ania
sue litchfield:
These cups were really good!
    Ania
    Ania:
    Thank you, Sue! I'm so happy to hear that you enjoyed them and thank you for taking the time to leave a review - I really appreciate it. x Ania
Sera:
These are great! I used coconut milk instead of the vegan cream and it seemed to work just fine! I made some in a regular muffin tin and some in mini muffin tins to share with my toddler…. Or at least that’s what I’m telling people 🙃🤤
    Ania
    Ania:
    Thanks so much, Sera! I'm delighted that they came out well. Yes, coconut milk is almond the same in terms of fat content to Oatly vegan cream so the consistency should be very similar. Hahaha, I guess the toddler may not notice that mummy is stealing their treats when she runs out of her own ;) x Ania
Judy:
These look wonderful; however, I'm unfamiliar with vegan cream, and it's not in the glossary. I use Oatly milk, but I'm guessing that's not what you're referring to here. I looked up Oatly vegan cream and found an Oatly "cooking cream," but we don't have anything like that in our stores here in rural Wyoming. (We don't yet have dairy-free yogurt, for example.) Is there anything I can substitute?
    Ania
    Ania:
    Hi Judy,Oatly single cream comes in a small (250 ml) black carton, but I appreciate that it may not be sold where you live. How about Alphro soya cream? If not, I am pretty sure that full fat coconut milk has an equivalent fat content and would work just as well (as I was busy preparing for my trip I had no time to test it, but once I will I will update the recipe) or coconut cream (solid stuff that gathers at the top of a full fat coconut milk can) diluted with a small amount of water. Hope this helps! x Ania
Karissa:
Can you use coconut cream from a can in place of the Oatley in both instances ? It’s all I have at the moment!
    Ania
    Ania:
    Hi Karissa,I would say that yes although if you are talking about the super thick and solid part of the full fat coconut milk that tends to gather at the top of a chilled can, I would dilute it with a little water (about 25%) so that your caramel and ganache aren't too solid/thick. I have not tested full fat coconut milk in this recipe but I am pretty sure that it matches the fat content of Oatly single cream pretty well. Hope this helps! x Ania
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