Caramel Cookie Easter Egg Cups

Name: Caramel Cookie Easter Egg Cups
Ingredients: 110g Medjoul dates; 1/2 cup ground almonds or oat flour; 1/2 teaspoon vanilla; 1/2 cup desiccated coconut; 3 teaspoons honey or other sticky sweetener; 3 teaspoons runny peanut butter; 4 tablespoons nut butter (almond and roasted peanut); 3 tablespoons honey; pinch of sea salt; dash of milk to adjust consistency; 30g Easter egg chocolate; 1 teaspoon coconut oil

Freezer-friendlyQuick & EasyVeganVegetarianCandy and FudgeCookieDessertsEasy but impressiveEasy DessertsNo Bake DessertsCheap and healthyGluten FreeHealthy breakfastSnackEasterHolidayDairy-freeBlenderMuffin

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abowlofyum

54 recipes

Ingredients

Cookie cup

110g Medjoul dates
1/2 cup ground almonds or oat flour
1/2 teaspoon vanilla
1/2 cup desiccated coconut
3 teaspoons honey or other sticky sweetener
3 teaspoons runny peanut butter

Caramel goo

4 tablespoons nut butter (almond and roasted peanut)
3 tablespoons honey
pinch of sea salt
dash of milk to adjust consistency

Chocolate top

30g Easter egg chocolate
1 teaspoon coconut oil

Preparation

Blend the cookie cup ingredients until well combined.
Press the mixture into cupcake moulds and create a thumb indentation in the middle.
Mix the caramel goo ingredients together.
Fill the cookie cups with the caramel mixture.
Place the filled cups in the fridge to set for 1 hour.
Smash the Easter egg chocolate into small pieces.
Melt the smashed chocolate with coconut oil over a bain-marie.
Pour the melted chocolate over the set caramel cups.
Allow the chocolate topping to set in the fridge.

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