Isola Bio Ricette

Granola and pistachio cakes with chocolate, blackberries and blueberries

6 10 cm diameter miniature cake tins
40 minutes


  • 170 g Organic Isola Bio Granola Nuts & Seeds
  • 120 g pistachios
  • 7 tablespoons coconut oil (liquid)
  • 7 tbsp honey
  • salt


  • 150 g dark chocolate
  • 150 g blueberries and blackberries


Finely chop the pistachios and combine them with a pinch of salt in a granola bowl to form the base. Add the coconut oil and honey to the dough and mix well until a homogeneous mixture is formed. Grease the moulds with coconut oil then distribute the mixture obtained by pressing it well with the back of a spoon. Bake
at 160° C for about 15-20 minutes or until the surface is golden brown. Remove the bases from the oven and with a spoon press the centre of each cupcake to form a recess for the filling . Leave to cool before gently removing the bases of granola and pistachios from the moulds. Fill each base with chocolate that's been melted in a water bath and garnish with blackberries and blueberries.

Recipe created by GNAMBOX for Isola Bio