Caramel ‘N’ Cookie Easter Egg-Cups

Name: Caramel ‘N’ Cookie Easter Egg-Cups
Ingredients: 110g Medjoul dates (approx 6); 1/2 cup ground almonds (sub oat flour); 1/2 tsp vanilla; 1/2 cup desiccated coconut; 3 tsp honey (or other sticky sweetener); 3 tsp runny peanut; 4 tbsp of nut butter; 3 tbsp honey; pinch of sea salt

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abowlofyum

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Ingredients

110g Medjoul dates (approx 6)
1/2 cup ground almonds (sub oat flour)
1/2 tsp vanilla
1/2 cup desiccated coconut
3 tsp honey (or other sticky sweetener)
3 tsp runny peanut
4 tbsp of nut butter
3 tbsp honey
pinch of sea salt

Preparation

Cookie cup: Press into cupcake moulds and press a thumb in the middle
Caramel goo: Simply mix 4 tbsp of nut butter (I used almond and roasted peanut), 3 tbsp honey, pinch of sea salt. Add a dash of mylk to reach desired goo-factor. Fill cups. Place in fridge to set for 1hr
Chocolate top: Smash and Easter egg (how fun is this! Approx. 30g to cover) and melt over a Bain-Marie with a tsp of coconut oil
I used a @doisyanddam egg and a Lindt egg, for dark and milk choc and boy-o-boy were they good choices

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