Have you ever had the craving for something to eat, but don’t know what to make? Or have you had the urge to snack on sweets, but don’t want to go over your daily sugar limit? Yeah, we’ve all been there. For most people, ‘healthy food’ is synonymous with bland flavours and leafy greens. Plus, eating healthy takes a lot of preparation, and you might not have enough time for it. This is why almost everyone naturally gravitates toward junk foods for snacks. It’s accessible, it’s cheap, and – most of the time – it’s delicious.


But if you are on the health-conscious side, fret not! There are healthier alternatives to sweets, and the good news is they are easy to make. These choc drizzle muesli cups by nutritionist and author, Ellie Bullen, are the solution to your afternoon cravings.


Ellie Bullen dropped by The Morning Show to talk about her new book, Simple Mostly Vegan Kitchen. Ellie also discussed her modern take on a classic kid’s treat: choc drizzle muesli cups. Since Ellie follows a plant-based whole-food diet, most of her recipes are designed to encourage people to eat healthily. So, these sweet snacks are nut-free, sesame-free, and gluten-free, making them perfect for both children and adults to enjoy.

These muesli cups are also easy to prepare. Here’s what you need to complete the recipe:

• 25g (1 cup) puffed rice
• 25g (1 cup) puffed quinoa
• ½ tsp. sea salt flakes, plus extra to serve (this is optional)
• 80 ml (1/3 cup) maple syrup
• 50g (1/3 cup) hemp seeds
• 80 ml (1/3 cup) coconut oil
• 1 tablespoon flaxseed meal
• 200g (1 cup) buckwheat groats
• 3 tablespoons of vegan chocolate chips (normal chocolate chips work too!)

These ingredients make 12 cups, which is enough for the whole family to enjoy. Ellie suggests following her directions for a hassle-free experience. In her cookbook, she says to preheat the oven to 170C fan-forced. Then, grease a 12-hole cupcake tin. Ellie also says that silicone moulds work best for easy removal of the treats. After that, she lines a baking tray with baking paper.

Ellie says to combine all the ingredients in a large bowl – except for the chocolate chips. Then divide the mixture equally in the holes of the cupcake tin. Throw them in the oven for 20 minutes, or until the muesli changes to a light gold colour. Then, let the treats cool in the muffin trays before removing the cups.


Then place the muesli cups on a lined baking tray, and move on to the next step. In a separate bowl, melt the vegan (or normal) chocolate chips in a microwave for one minute. Ellie also says to make sure the microwave is set on high first.

After heating the chocolate, gently stir the melted concoction. Using a spoon, drizzle the choc all over the muesli cups. Get creative! Feel free to make your own designs at this point.


Then, place the treats in the fridge for about an hour and let them set. After the hour is done, take them out, and sprinkle a bit of salt to taste.

And voila! You have successfully made a perfect batch of choc drizzle muesli cups. If there are any leftovers, make sure to keep them in an airtight container in the fridge, and eat the rest within a week of making them.

What are your thoughts on Ellie’s recipe? Are you keen on trying it out, too? Let us know what you think in the comments below!