ingredients
1 cup almond flour
1 tbsp coconut flour
1/4 cup + 2 tbsp cacao
1/2 cup maple syrup
1/2 cup coconut oil
1/2 cup coconut cream
2 tbsp sweet dreams
1/2 cup melted dark chocolate
method
1. Preheat oven to 180C.
2. In a small mixing bowl combine almond flour, coconut flour, 2 tbsp cacao powder, 1/4 cup coconut oil and 1/4 cup maple syrup.
3. Mix until a dough forms.
4. Spoon a teaspoon of mixture into a mini muffin tin and press to flatten.
5. Bake for 9 minutes.
6. Let cool completely.
7. Prepare ganache layer by combining 1/2 cup coconut cream, 1/4 cup maple, 1/4 cup coconut oil, 1/4 cup cacao and 2 tbsp sweet dreams.
8. Mix until smooth.
9. Once cookie bases are cooled pour ganache mixture on top and place in freezer for 30 minutes.
10. Melt dark chocolate and pour on top of caramel.
11. Return to freezer for 1 hour.
12. Enjoy