Looking for a refreshing, yet nutritious summer snack? Our Tangy Strawberry Sorbet and Almond Granola Cup recipe provides the perfect combination of sweet and savory that will please any crowd. Summer is a great time to make this simple desert because of the abundance of fresh fruit. We love incorporating strawberries into this sorbet, both for their amazing health benefits as well as their natural sweetness. Sorbet is a refreshing snack that is delightfully decadent and is a soothing treat on hot summer days. The cool temperature of the sorbet pairs perfectly with our Almond Granola Cups as a healthier alternative to ice cream served in a cone. The Almond Granola Cups also provide portability for each scoop–simply bring these treats to dinner parties, a bridal or baby shower, or a casual business meeting and watch them quickly disappear. This recipe is the ideal healthy snack when you are craving a sweet “treat”.
In addition to being the perfect, refreshing snack, we’ve given it an extra nutritional boost by incorporating strawberries into this sorbet recipe. We’ve all heard that consuming several servings of fresh produce a day can help keep our bodies happy and healthy. But did you also know that consuming fruits and vegetables can have a positive impact on memory and cognitive function? Studies reveal that elderly individuals who consume five serving of fruits and vegetables a day show an improvement in cognitive testing, a reduced risk of neurodegenerative disease, and they may also have delayed or may even have prevented age-related deterioration or cognitive decline. If eating fruits and vegetables has this much impact on our brain health during our older years, just imagine what consuming adequate amounts of produce can do for us in our younger years! So why wait? Make this recipe today for an easy, fun and “memorable” start toward a healthier brain.
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 or snack. You can prepare these the night before to make your mornings a bit easier; these cups are a great grab-and-go meal when filled with your favorite protein! They also make a delicious sweet treat to pack with lunch. Or, 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. Let us help you! Whether you crave sweet or salty, we’ve got a recipe when your palate calls for specifics. Some of our other summer inspired refreshing treats include our Blueberry Cheesecake Smoothie, Hempy Guacamole & Hemp Hummus.
Tangy Strawberry Sorbet + Almond Granola Cups
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
Preheat oven to 340 °F and lightly grease a 12-cup muffin tin.
In a medium size bowl, mix the oats, hemp hearts, shredded coconut, cinnamon, and salt. Set aside.
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.
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.
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.
Bake for 10-12 minutes, or until lightly browned.
Let sit for 30 minutes, and then gently remove them from the muffin tin with a butter knife.
Add the strawberries, balsamic vinegar, sorghum syrup, and vanilla extract to a high-speed blender
Turn blender on and slowly increase speed for 30-60 seconds. Add water if the mixture is too thick. Do not over mix.
Scoop the blended mixture into the granola cups, and serve.
If you have leftovers, it can be frozen in a freezer safe container for up to 3 months.
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.