- 1 cup gluten free granola (we use Udi’s Gluten Free Vanilla Granola)
- 2 tbsp coconut oil, melted
- 3 tbsp unsweetened shredded coconut
- 2 tbsp agave nectar
- 3 tbsp bittersweet chocolate chips
- Cooking spray
- Preheat oven to 325F.
- Spray a mini muffin pan with cooking spay
- Combine all the ingredients in a large bowl. Divide the mixture evenly into 20 mini muffin cups, pressing it down gently
- Bake at 325F for 10-12 minutes.
- Let them cool and unmold carefully, using a butter knife