Five-Ingredient Protein Caramel Crowns
Ingredients
Biscuit base
- 3/4 cup almond meal
- 1/4 cup vegan caramel protein powder
- 2 tablespoons nut butter
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil, melted (or non-dairy milk of choice)
- Optional: Pinch of salt
Caramel filling
- 2 tablespoons nut butter
- 1 tablespoon maple syrup
Chocolate coating
- 80g dairy-free chocolate, melted
- Optional: chopped nuts for decorating
Preparation
Preheat the oven to 160 degrees Celsius or 320 degrees Fahrenheit, fan-forced. Line a cookie tray with non-stick paper.
In a large bowl, mix together the biscuit ingredients until it becomes a cookie dough consistency.
Divide the dough into 6 even portions and roll each one into a ball, flatten and use your thumb to make a well in the centre of the biscuit.
Bake for 12-14 minutes until the cookie is golden on the outside. Remove from the oven and allow the cookies to fully cool down. You can put them in the freezer to speed up the process.
Mix together the ingredients for the peanut caramel filling. Place 1-2 teaspoons of caramel into the centre of each biscuit. Freeze for at least 1 hour until the caramel is frozen.
Melt the chocolate and dip each biscuit into it to coat. Optionally sprinkle chopped peanuts over the top for decoration.
Storage tips
Store in an airtight container in the fridge for up to a week or freeze for several months.
