Ingredients:
- 1 cup almond butter
- 1/4 cup maple syrup
- 1/4 cup coconut flour
- 1/4 cup coconut oil, melted
- 1/2 cup dairy-free dark chocolate chips
- 1/4 cup coconut cream
- 2 tablespoons bourbon
- 1/4 cup coconut sugar
- 1/4 teaspoon sea salt
Instructions:
In a bowl, mix almond butter, maple syrup, coconut flour, and melted coconut oil until well combined
Melt the dark chocolate chips in a microwave or double boiler
Line a mini muffin tin with paper liners
Pour a small amount of melted chocolate into each liner, spreading it to coat the bottom and slightly up the sides
Place in the freezer to set for about 10 minutes
Meanwhile, in a saucepan, combine coconut cream, bourbon, coconut sugar, and sea salt over medium heat
Stir continuously until the mixture thickens and becomes caramel-like, about 5-7 minutes
Remove from heat and let it cool slightly
Take the muffin tin out of the freezer and spoon a small amount of almond butter mixture into each cup, pressing down gently
Pour a layer of bourbon caramel over the almond butter mixture in each cup
Top with the remaining melted chocolate, covering the caramel layer completely
Return to the freezer and let it set for at least 30 minutes
Once set, remove from the muffin tin and enjoy!
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