Chocolate Cookie Cups with Chocolate Ganache

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You only need 6 simple ingredients to whip up these adorable cookie cups, and can you believe one of them is cereal? I used my favorite Lovebird cereal, not only because it’s nutritious and delicious, but it also packs prebiotic fiber to keep your gut healthy! These treats are gluten-free and grain-free, yet taste incredibly indulgent, especially with the two-ingredient chocolate ganache!

Here’s how to make 24 cookie cups:

Chocolate Cookie Cups with Chocolate Ganache

Course Dessert
Servings 24



  • 3 1/2 cups Lovebird cacao cereal or 1 1/4 cups coconut flour
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil I prefer refined to avoid coconut flavor


  • 1 cup dairy-free chocolate chips
  • 1/2 cup full-fat coconut milk cream part only


  • Raspberries and strawberries


  • Preheat your oven to 350°F. Start by pulsing the cereal in a food processor until it resembles a smooth flour.
  • Then, add maple syrup and coconut oil, pulsing until it forms a dough. Don’t worry if it’s a bit crumbly, that’s okay! Grease a mini muffin tin well.
  • Take 1 tablespoon of dough, roll it into a ball, and press it into each muffin cavity, using your thumb to make an indentation. Bake for 8-9 minutes, then let cool.
  • Now, onto the ganache. In a small pot on the stove over medium heat, warm the coconut milk until it starts to simmer.
  • Remove from heat and add chocolate chips, stirring until smooth.
  • Fill each cookie cup with the chocolate ganache and allow them to cool.
  • You can enjoy them as they are, or top them off with a raspberry or strawberry for extra pizzazz!

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