These Strawberry Chocolate and Matcha Granola Cups by @feed.your.soul.sari are a dream. We especially love how she uses our Coco Crunch Sprouted Granola as the base for a nourishing, crunchy crust. Get Sari's delicious recipe below 👇🍓🍫🍵 Crust Ingredients: 🌱 1 cup quick oats 🌱 1 cup Go Raw Coco Crunch Sprouted Granola 🌱 2 tbsp mashed banana 🌱 3 tbsp nut butter Matcha Filling: 🌱 1 cup Greek yogurt 🌱 1 tsp matcha powder 🌱 2 tbsp maple syrup 🌱 1⁄2 tsp vanilla extract Chocolate fudge: 🌱 1⁄4 cup nut butter 🌱 2 tbsp date syrup 🌱 4 tbsp plant based milk 🌱 2 tbsp cocoa powder 🌱 1⁄2 tsp vanilla extract Topping: 🌱 fresh strawberries(cut into quarters) 🌱 hemp seeds Directions: 1. Preheat your oven to 350° F. 2. Pulse together your base ingredients in a food processor until it comes together when you press it. Spray a mini muffin tin with nonstick spray. Take 1 tbsp of the crust mixture and press it to the bottom and the sides of the tin, creating a cup shape. Repeat with remaining mixture. Bake for 15 minutes until set and lightly golden. 3. While the crusts are baking, make the filling and fudge. Stir together the yogurt, matcha powder, maple syrup, and vanilla until blended and smooth. To make the fudge, mix together the nut butter, cocoa, and date syrup, then mix in the almond milk and vanilla extract until smooth and blended. 4. When the crusts are baked, let them cool completely, then loosen the sides with a knife until they easily pop out. Fill the crusts with the matcha yogurt, then swirl in the fudge to create a marbled look. Top with a cut strawberry and sprinkle with hemp seeds. Enjoy! 🤍