- 1½ cup granola
- ¼ cup of Morama Peanut Butter with Cocoa
- 1 tbsp agave or maple syrup
- ¼ cup amaranth
- 6 tbsp Morama Peanut Butter with Cocoa for filling
- 80g dark chocolate, melted
In a medium bowl mix granola, ¼ cup of peanut butter, agave syrup and amaranth.
Pour the mix into a silicone muffin mold, distributing it evenly between 6 cups. Press the granola on the bottom and walls of the mold, giving it a "glass" shape.
Add 1 tbsp of peanut butter to each of the cavities and top with some melted dark chocolate.
Transfer to freezer until the chocolate is solidified.
ONOTE: Cups keep best in the freezer or refrigerator.