- serves 12
- prep time 10-15m
- cooking time 30min
Ingredients
| 100g | Pitted dates/ or medjool |
| 50g | Salted caramel premium almond protein |
| 40g | Shredded coconut |
| 15g | Brown rice malt syrup |
| 15g | Almond butter |
| CENTRE : | |
|---|---|
| 4 tbs | Salted caramel powdered almond butter mixed with water |
| 3-4 tbs | Maple syrup |
| 1 tsp | Coconut oil |
| TOP: | |
| 30g | Dairy-free chocolate |
| 1tsp | Almond butter or coconut oil |
Created by: @noashealthyeats
A delicious protein base using our Salted Caramel Almond Protein, an ooooozing caramel centre made with our salted caramel almond butter and a decadent choccy top!
Macros
per serving
- protein 2.3g
- fat 6.9g
- carbs 9.5g
- calories 105 calories per pod
Directions
- Blend base ingredients in a processor until crumbly (this May take a few minutes)
- Add a tbs of hot water or almond if needed & blend again
- Once dough is sticky enough, roll into 12 balls & press each one into a mini silicone muffin mould, press the sides up with your fingers. as seen in the video. Place in the freezer while you make the caramel.
- Whisk the centre ingredients until smooth, i used 3 tbs of normal almond butter and 15g of powdered almond butter, add a pinch of salt and vanilla extract and then distribute evenly into the cups. Freeze again for 1/2 hour.
- Melt the choc with oil or nut butter and top each cup. Freeze again for an hour or so until solid enough or to pop out of the moulds.
-
Pop them out while more solid & keep them in a sealed container in your freezer or fridge for an oozing middle (won’t last as long i the fridge so maybe only a couple at a time )