Posted on Aug 16, 2022 by Macro Mike

  • serves 12
  • prep time 10-15mins
  • cooking time 30mins


20gSalted caramel powdered almond butter
10gBiscoff spread melted or almond butter
30mlMaple syrup
 Almond milk to thin
Choc Ganache:
50gVegan chocolate
70gVanilla coconut yoghurt

Created by: @noashealthyeats

White Choc Chip Cookie Baking Mix for the base and a dreamy caramel filling using our salted caramel almond butter to create these little morsels of⁠ deliciousnesss!⁠



  • protein 5.3g⁠
  • fat 4.4g
  • carbs 14.4g⁠
  • Calories 117 cals (1 cup)


  1. 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.
  2. Stir caramel ingredients together until smooth, add almond milk to thin. Distribute across the cups.
  3. 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.
  4. Let set in the fridge 30 mins or so and then enjoy ☺️Enjoy!