Tangy Strawberry Sorbet + Almond Granola Cups

6.22.17 / Comment


Fruit-Filled Dessert

Looking to add a little extra “zing” to  traditional summer snacks? Our Tangy Strawberry Sorbet and Almond Granola Cups is the perfect solution! This interesting combination will surely be a hit at your next gathering. We decided to give strawberries a modern update by incorporating them into a sorbet. Having sorbet for a refreshing snack is delightfully decadent, which makes this recipe the perfect solution for almost anything, including a lazy weekend snack or special occasion. These sweet treats are great for hot summer days. The cool temperature of sorbet pairs perfectly with our Almond Granola Cups as a healthier alternative to ice cream. Simply bring these treats to dinner parties, a bridal or baby shower, or a casual business meeting and watch them quickly disappear! Since this treat is sure to bring a smile to anyone’s face, they are the ideal sweet snack.We especially love that this sorbet includes berries–which is one of our favorite things to eat!


Nutrient-Packed Snack

In addition to being the perfect, refreshing snack, the strawberries incorporated in this recipe have a great impact on our health. It is commonly known that consuming several servings of fresh produce a day will keep us happy and healthy, but do we think about how consuming fruits can have an impact on our memory and cognitive function? Studies have demonstrated that elderly who consume 5 serving of fruits and vegetables a day show improvement in cognitive testing, a reduced risk of neurodegenerative disease, and may have delayed or possibly prevented age-related deterioration or cognitive decline (1). If the consumption of fruits and vegetables has this much impact on our health in our older years, imagine what consuming adequate amounts of fruits and vegetables in our younger years can do for us! This recipe is just one of the many ways we can make consuming this important food group feasible, fun, and different.


Bake Once, Eat Twice!

Our Almond Granola Cups can be used in a variety of different ways. Store them in an airtight container and fill with Greek yogurt, skyr or cottage cheese for a quick, weekday breakfast! Prepare these the night before to make mornings a little bit easier; these cups are a great grab-and-go meal! These also make a great sweet treat to pack with lunch! If you’re feeling creative, crumble the granola cups and pair with fresh berries and almond milk as a healthier cereal alternative.

Looking for More Summer Inspiration?

During the hot summer months it can be difficult to find a refreshing and healthy snack. We’ve got you covered! Sweet or salty, you name it! Try some of our other summer inspired refreshing recipes below!


Cashew Cream Stuffed Strawberries

Berry and Cashew Cream Dessert Pizza

Blueberry Cheesecake Smoothie


Hempy Guacamole

Hemp Hummus

Tangy Strawberry Sorbet + Almond Granola Cups

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings


Almond Granola Cups

  • 1 1/2 cups gluten free rolled oats
  • 1/3 cup hemp hearts
  • 1/3 cup shredded coconut
  • 1 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup almond butter
  • 2 tbsp sorghum syrup, or maple syrup
  • 1 tsp coconut oil
  • 3/4 tsp almond extract


  • 2- 12 ounce bag frozen, unsweetened strawberries
  • 1/4 cup balsamic vinegar
  • 2 tbsp sorghum syrup
  • 1 tsp vanilla extract
  • 1-2 tbsp water as needed


  • 12-cup muffin tin
  • high speed blender


Almond Granola Cups

  1. Preheat oven to 340 °F and lightly grease a 12-cup muffin tin.

  2. In a medium size bowl, mix the oats, hemp hearts, shredded coconut, cinnamon, and salt. Set aside.

  3. In another medium sized mixing bowl, combine almond butter, sorghum syrup, coconut oil, and almond extract. Add the wet ingredients to the dry ingredients, and mix well.

  4. Evenly divide ¼ cup of the dough to each section of the muffin tin. Use the back of a teaspoon to gently press the batter against the bottom and sides of each cup. Don’t worry if it is crumbly.

  5. Refrigerate for 15 minutes so the dough will bind, then use the back of a teaspoon to gently press the batter against the bottom and sides of each cup again.

  6. Bake for 10-12 minutes, or until lightly browned.

  7. Let sit for 30 minutes, and then gently remove them from the muffin tin with a butter knife.


  1. Add the strawberries, balsamic vinegar, sorghum syrup, and vanilla extract to a high-speed blender

  2. Turn blender on and slowly increase speed for 30-60 seconds. Add water if the mixture is too thick. Do not over mix.

  3. Scoop the blended mixture into the granola cups, and serve.

Recipe Notes

If you have leftovers, it can be frozen in a freezer safe container for up to 3 months.

Nutrient Analysis:
Serving size: 1 serving Calories: 225 calories, Fat: 12 grams, Saturated fat: 3 grams,Carbohydrates: 24 grams, Sugar: 8 grams, Sodium: 50 milligrams, Fiber: 6 grams,Protein: 8 grams, Cholesterol: 0 milligrams

Disclaimer: Triad to Wellness has provided nutrition communication services to Sorghum Checkoff and 
Manitoba Harvest. However, we were not compensated for this post. All opinions are our own.

(1) Bialecka A, Hamulka J, Pietruszka B. Vegetables and fruit, as a source of bioactive substances, 
and impact on memory and cognitive function of elderly. Postepy Hig Med Dosw (Online). 
2017 Apr 12;71(0):267-280. https://www.ncbi.nlm.nih.gov/pubmed/28402254.

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