Caramel Almond Cream Cups
Ingredients
Base
- 1 cup Almond Meal
- 1/4 cup Coconut Flour
- 3 tbs Coconut Oil (melted)
Almond caramel
- 1/2 cup Dates (soaked)
- 1/3 cup Almond Yoghurt
- 1/4 tbs Almond Butter
Chocolate ganache
- 50g Dark Chocolate
- 1 tbs Almond Butter
- 1 tbs Almond Yoghurt
- Chopped Almonds (optional)
Preparation
Mix together ingredients for the base until combined, press into moulds and set aside in the fridge.
Make the caramel by blending ingredients until smooth, pour over the top of the bases and put in the freezer to set.
Make the ganache by melting the chocolate and then stirring through almond butter and almond yoghurt. For extra yumminess, stir through some chopped almonds too.
Pour on top of set caramel and leave in the freezer to set.
Store in the freezer. Can be eaten from frozen or left in the fridge for up to 30 minutes before eating for a more ‘moussey’ centre.
