|Prep Time||10 min|
|Total Time||60 min|
|Serves||6 cookie cups|
90g GF plain flour
100g ground almonds
1 tbsp chia seed
½ tsp baking powder
pinch of salt
60ml maple syrup
45g coconut oil, melted
1 tsp vanilla essence
30g chocolate chips
40g smooth almond/peanut butter
40g maple syrup
25g coconut oil, melted
pinch of salt
5g coconut oil, melted
Topping suggestions: chia seeds, chopped nuts, freeze-dried raspberries, cacao nibs
Preheat the oven to 160°C fan/180°C and grease 6 muffin holes, placing 1 strip of parchment paper in each cup to help you lift out the cups more easily.
Stir together the flour, ground almonds, chia seeds, baking powder and salt in a bowl. Add in the maple syrup, coconut oil and vanilla and stir to a sticky dough and fold in the chocolate chips.
Divide the mix into 6 balls and place each ball into a muffin hole. Press down firmly with your fingers to shape the cookie dough into cup, working up the sides.
Bake for 10-11 minutes until golden and crisp on top. Remove from the oven then press down the centre of the cups with a spoon.
Allow to cool for 30 minutes until firmer before carefully removing from the muffin tray. Allow to cool fully on a wire rack.
Meanwhile make the caramel by whisking together the ingredients until smooth. When the cookie cups are cool, fill them with the caramel.
Melt the chocolate with the coconut oil and pour over the caramel and set in the fridge. Decorate with chopped nuts, extra chia seeds, freeze-dried raspberries etc as desired. Keep an in airtight container for 3-5 days.