Delicious Caramel Cup Bites by @fitveganfoodie_hannah
Ingredients
Base
- 55g Vanilla Protein Powder
- 40g Desiccated Coconut
- 7 Pitted Medjool Dates
- 1 Tbsp (15g) Smooth Almond Butter
Caramel
- 60g Smooth Almond Butter
- 54g Maple Syrup
Chocolate
- 1 Tbsp (15g) Smooth Almond Butter
- 50g Vegan Dark Chocolate
Directions
- Add all of the ingredients for the base to a blender and blend until smooth, add more almond butter or sticky sweetener if it too dry.
- Divide into 20 balls and press each into a mini muffin mould, press the sides up with your fingers and freeze while you make the caramel.
- For the caramel, add all ingredients together into a bowl and mix until well combined and smooth
- Spoon the caramel into your cups and place back into the freezer.
- To make the chocolate, add the ingredient to a small dish and put It into a pan of water and heat it up to melt the chocolate and almond butter
together, stirring constantly.
- Spoon the chocolate onto the caramel cups and place tin the freezer or fridge to set.
- Enjoy!