serves
12
prep time
10-15mins
cooking time
30mins
protein
5.3g
fat
4.4g
carbs
14.4g
Calories
117 cals (1 cup)
| Caramel: | |
| 20g | Salted caramel powdered almond butter |
| 10g | Biscoff spread melted or almond butter |
| 30ml | Maple syrup |
| Almond milk to thin | |
| Choc Ganache: | |
| 50g | Vegan chocolate |
| 70g | Vanilla coconut yoghurt |
- Prepare cookie mix as directed. Shape into 12 balls and press in dome or mini muffin moulds (i used dome.) Shape it slightly like a cup by pressing your thumb in the middle. Bake for 10-15 mins. Remove from the oven and using the end of a wooden spoon press into the middle of the cup to make a well. Let cool slightly while you prepare your caramel.
- Stir caramel ingredients together until smooth, add almond milk to thin. Distribute across the cups.
- For the Ganache, place ingredients into a bowl and heat for 30 seconds in the microwave. let sit for 15 and then stir until you have a thick sauce. Distribute onto the caramel in the cups.
- Let set in the fridge 30 mins or so and then enjoy ☺️Enjoy!
Featured in this recipe
Vanilla Buttercream
Salted Caramel & 2 more
