serves
2 adults
prep time
5m
cooking time
15m - 20m
protein
5g
fat
1.6g
carbs
13g
calories
under 92
| 100g | Vegan White chocolate |
| 1 tsp | Coconut oil |
| 1-2 tbsp | Crisps cereal |
| CARAMEL FILLING: | |
|---|---|
| 30g | Coconut cream |
| 1/4 cup | Macro Mike Salted Caramel AB Almond Butter, made into paste |
| 2 tbsp | Maple syrup |
- Prepare caramel by whipping /whisking all ingredients until smooth, then set aside.
- Now melt the white chocolate with oil and place 1 tbs or so in each cup cake case.
- Evenly distributed the caramel into the middle of each cup so that the melted chocolate slightly raises on the sides.
- Place 1 -2 tbsp of crispy cereal into the remaining white chocolate and distribute evenly over the top of the caramel.
- Freeze or refrigerate until set.
Featured in this recipe
Original Pancake
