Ingredients
- Base & crumble topping:
- 1 cup almond meal
- 2 tablespoons coconut flour
- 2 tablespoons maple syrup
- 2 tablespoons @naturalrawc organic virgin coconut oil
- 1/2 teaspoon of salt
- Caramel layer:
- 1 cups dates, pitted & soaked + 2 tablespoons water
- 1/4 cup peanut butter (or nut butter of choice)
- 2 tablespoons @naturalrawc organic virgin coconut oil
- 1/2 teaspoon salt
- Chocolate topping:
- 1 cup dairy-free chocolate chips melted
- 1 teaspoon @naturalrawc organic virgin coconut oil
Method
1. Line 16 mini muffin holes with muffin liners.
2. In a bowl, combine all the ingredients for the base/crumble until a cookie dough consistency. Divide this evenly between the muffin liners and press down to form the base. Place in the freezer.
3. Make the caramel by blending all the ingredients in a food processor high speed blender until smooth & thick.
4. Place a tablespoon of caramel into each muffin liner and press down to smoothen. Freeze for two hours until set.
5. Make the chocolate topping by melting the chocolate in 30 second bursts in the microwave. Stir in the coconut oil last until smooth. Pour 2 teaspoons worth in each cup over the caramel.
6. Return to the freezer for at least another 10 minutes.
*Storage tips: in an airtight container in the freezer and allow it to thaw at room temp for a few mins before serving.
