Espresso Caramel and Cookie Dough Cups
These espresso caramel cookie dough cups are made of the dreamiest flavour combination. If you haven’t tried coffee caramel yet then you need to make these delicious treats asap! They’re made with raw cookie dough that has been separated by a thick layer of salted espresso caramel. We topped them with a crunchy chocolate to finish them of. They’re so delicious that they disappeared immediately in the office, so if you’re making them at home I recommend inviting friends over so that you can all share.
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Prep: 20 minutes + 10 minutes
Total: 30 minutes
- 1 cup oat flour (130g),⅛ cup melted coconut oil (25g),⅓ cup maple syrup (100g),1 ½ cup ground almonds (150g),Half a bar of chocolate chopped up (35-50g, I use Ombar),1 tsp vanilla powder (1g),A pinch of salt
- 10 pitted Medjool dates (190g),1 tbsp coconut oil (15g),1 tbsp maple syrup (15g),2 tbsp instant coffee powder (4g),A pinch of salt
- ¼ cup cacao butter (30g),1 tbsp coconut oil (15g),¼ cup cacao powder (20g),1 tbsp maple syrup (20g),A pinch of salt
Mix the melted coconut oil and maple syrup for the cookie dough.
Add the oat flour, ground almonds, chopped chocolate, vanilla powder and salt, combine everything into a dough. Put half of the dough in a muffin tray and press it down so it’s compact, put it in the freezer while you make your caramel.
Make the espresso caramel by blending all of the ingredients in a food processor until it’s a smooth paste. Add it on top of your cookie dough and smooth it out. Add the last of your cookie dough on top to cover it completely.
Make your chocolate by melting cacao butter and coconut oil on a low heat. Once it’s melted you can add the rest of your chocolate ingredients and whisk everything together. Pour the chocolate on top of your cookie dough and leave it to set in your freezer. They can be devoured straight away but they’ll be easier to get out of the moulds if you leave them in the freezer for about 30 minutes.