As much as I love to bake, the hazy, hot, and humid summer days of the Northeast make me think twice before firing up my oven. As a result, cool, refreshing, and easy to whip up recipes are on tap until the cooler breezes of autumn arrive.
A few weeks ago I signed up to participate in the Golden Girl Granola Blogger Recipe Challenge and received one complimentary bag of granola. I couldn’t wait to get to work! Golden Girl Granola is by far the absolute best granola that I have ever tasted. It has just the right amount of crunch, the perfect bit of sweetness, and nothing but wholesome, good-for-you ingredients. I make my own granola regularly, and I must admit that their granola is far better than mine…seriously.
Here is a recipe that is super easy to make and cool and delicious to eat. So keep your oven door closed and put your fridge to work for you.
No Bake Mini Granola Chocolate Cream Pies
1 – 10 oz. bag Golden Girl Chocolate Decadence Gourmet Granola, divided
2 tablespoons coconut oil
10 oz. refrigerated non-dairy whipped topping (I used Tru-Whip)
1 & 1/3 cup heavy whipping cream
10 oz. bag dark chocolate chips (60%)
8 oz. cream cheese (brought to room temperature)
1/4 cup miniature chocolate chips
Whisk together the non-dairy whipped topping and heavy cream in the top pot of a double boiler. Stir in the chocolate chips. Fill the bottom pot of the double boiler 3/4 full with water. Place the second pot with the cream mixture on top. Turn the heat on medium. Once the water in the bottom pot begins to simmer, turn off the heat. Whisk the ingredients together until the chocolate chip are completely melted and incorporated, approximately 3-5 minutes.
Transfer the chocolate cream mixture into the bowl of a stand mixer fitted with a paddle attachment. Add in the cream cheese. Cream together until smooth. Set aside.
Reserve 1/3 cup of the Golden Girl Chocolate Decadence Granola. Place the remaining granola into a food processor or blender and process until a fine crumb forms. Transfer to a separate bowl. Work 2 tablespoons of coconut oil into the crumbs.
Using a standard size muffin tin, line twelve muffin spots with parchment liners. Press a slightly heaping tablespoon of the granola crumb mixture into the bottom of each.
Fill each muffin tin with the chocolate cream. The parchment cups will be filled nearly to the top.
Transfer the muffin tin to the refrigerator and allow to chill overnight or for at least 6 hours to firm up. If you are tight on time, you can pop the muffin tin in the freezer for 2-3 hours, but be careful, if they are in there too long, they will freeze solid!
Immediately before serving top with a bit of whipped cream and sprinkle of miniature chocolate chips and some of the reserved granola. Serve immediately.