Collection: Coffee cookie cups

Preparing the cookie dough

Mix 60 g oat flour, 75 g ground almonds, 3 tbsp coconut oil, 2 tbsp cashew coffee cream, 2-3 tbsp maple syrup and a pinch of salt until you have a moist cookie dough.

Press a tablespoon of the mixture into cupcake molds (you can also use paper cups) and leave in the fridge while you prepare the caramel.

Zubereitung des Karamells

Place 150 g pitted dates, 2 tbsp cashew coffee cream, 3-4 tbsp maple syrup and a pinch of salt in a food processor and blend until you have a smooth caramel.

Fill the cookie dough layer with a large spoonful of the caramel before covering with melted chocolate.

For the chocolate layer, place 100 g dark or white chocolate and 1 tsp coconut oil in a small saucepan and heat until the chocolate is soft.

Spread on the cups and place back in the fridge or freezer until completely solid.

Rezept von Nathalie Gleitman