Coffee Cookie Cups

Preparation of 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 each cupcake tin (you can also use paper cases) and leave in the fridge while you prepare the caramel.

Preparation of the caramel

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

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

Recipe by Nathalie Gleitman