Base & crumble topping:⁣
✅1 cup almond meal⁣
✅2 tablespoons coconut flour⁣
✅2 tablespoons maple syrup ⁣
✅2 tablespoons organic virgin coconut oil ⁣
✅1/2 teaspoon of salt⁣

Caramel layer:⁣

✅1 cups dates, pitted & soaked + 2 tablespoons water ⁣
✅1/4 cup peanut butter (or nut butter of choice)⁣
✅2 tablespoons organic virgin coconut oil ⁣
✅1/2 teaspoon salt⁣

Chocolate topping:⁣

✅ 1 cup dairy-free chocolate chips melted⁣
✅ 1 teaspoon  organic virgin coconut oil ⁣


1. Line 16 mini muffin holes with muffin liners⁣

2. In a bowl, combine all the ingredients for the base/crumble until a cookie dough consistency. Divide this evenly between the muffin liners and press down to form the base. Place in the freezer.⁣

3. Make the caramel by blending all the ingredients in a food processor high speed blender until smooth & thick.⁣

4. Place a tablespoon of caramel into each muffin liner and press down to smoothen. Freeze for two hours until set⁣

5. Make the chocolate topping by melting the chocolate in 30 second bursts in the microwave. Stir in the coconut oil last until smooth. Pour 2 teaspoons worth in each cup over the caramel ⁣

6. Return to the freezer for at least another 10 minutes ⁣
*Storage tips: in an airtight container in the freezer and allow it to thaw at room temp for a few mins before serving! ⁣

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also
Back to top button