INGREDIENTS:
For the Base:
▪️1/2 cup Coconut Flour
▪️1/4 cup Almond Flour
▪️1/4 cup Vanilla Buttercream Premium Almond Protein
▪️1/4 cup Maple Syrup
▪️3 tbs Coconut Oil
For the Caramel:
▪️1/2 cup Almond Butter
▪️1/3 cup Maple Syrup
▪️4 tbs Coconut Oil
For the Top:
▪️60g Dark Chocolate
▪️1 tsp Coconut Oil
METHOD:
1. Add base ingredients to a bowl and stir until combined into a wet sand-like consistency.
2. Add mixture into silicone muffins moulds and press down firmly. Set aside in the fridge.
3. Make caramel by adding almond butter, syrup and oil and microwave for 30 seconds. Stir until smooth.
4. Pour caramel over bases and put back in the fridge to set.
5. Once set, melt dark chocolate with coconut oil and pour on top of caramel. Put back in the fridge to set.
*store in the fridge for 5-6 days. Can also be frozen and left in the fridge to soften before eating.
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Enjoy!
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