These Choc Caramel Cookie Cups are the kind of treat that looks fancy but secretly couldn’t be easier to whip up. With a rich nutty base, a silky caramel centre boosted with our Caramel Performance Coffee, and a final drizzle of dark chocolate—these little bites are indulgence meets performance in the best way.
They’re gluten-free, dairy-free, refined sugar-free and totally vegan—so no matter your lifestyle, you can enjoy them guilt-free. Pop them in the freezer for a high-protein treat you can grab any time a craving strikes. Trust us, you’ll want to keep a batch on standby at all times.
Makes 21
What you need:
1 cup almond flour
1/4 cup protein (or sub extra almond flour)
1/2 cup coconut oil
1/2 cup maple syrup
1/2 cup smooth peanut butter
2 sachet Performance Caramel Coffee
1/2 cup melted dark chocolate
How to:
- Preheat oven to 180C.
- In a small mixing bowl combine almond flour, 1/4 cup protein, 1/4 cup coconut oil and 1/4 cup maple syrup.
- Mix until a dough forms.
- Spoon a teaspoon of mixture into a mini muffin tin and press to flatten.
- Bake for 9 minutes.
- Let cool completely.
- Prepare caramel layer by combining 1/2 cup peanut butter, 1/4 cup maple, 1/4 cup coconut oil and 2 sachet BYS coffee.
- Mix until smooth.
- Once cookie bases are cooled pour caramel mixture on top and place in freezer for 30 minutes.
- Melt dark chocolate and pour on top of caramel.
- Return to freezer for 1 hour.
- Enjoy.
Recipe made by @rawbeccabites_