02/12/2025
MINI CHOC CARAMEL BISCUITS 🍪
Biscuit Layer:
1 ½ Cups Almond Flour
3Tbs Melted Coconut Oil
3Tbs Maple Syrup
Method: Combine all ingredients together and press down flat. Bake in the oven for 10-12minutes at 170 degrees. Let it completel cool down before adding the caramel layer.
Caramel Layer:
¾ Cup Smooth Peanut Butter
3Tbs Melted Coconut Oi
1/3 Cup Maple Syrup
Pinch of Salt
Method: Combine all ingredients together and heat in the microwave for about 1minute. Stirring about half way making sure it is all combining together. Pour over the biscuit layer and place in the freezer for at least an hour.
Chocolate Later:
Melt ¾ block of Old Gold Dark Chocolate with 1Tsp Coconut Oil and pour over the caramel, sprinkling some sea salt on top.
Place it in the freezer to set quickly.
Enjoy!
Dannii xx
If you are someone who tracks, here’s a few options:
1️⃣ I’d create a new recipe, pop all of these ingredients in and then divide by the slices you want. See what serving size looks like the right fit for you
2️⃣ If you cbf with that, track this as normal chocolate or a brownie if you needed a quick & convenient way to keep track. You can weigh your portion to gage this new skill! Data is worth its weight in gold when it comes to transformations!!
