-
Servings
1 -
Prep Time
50 minutes -
Cook Time
8 Minutes -
Total Time
1 hour -
Difficulty
Easy
Ingredients
BASE
| 60g | coconut oil (melted) |
| 60g | agave syrup or maple |
| 180g | oat flour |
| 35g | coconut flour |
CHOCO GANACHE FILLING
| 200g | coconut cream (canned thick white part) |
| 60g | cacao butter (melted) |
| 120g | agave syrup |
| 80g | almond butter |
| 20g | cacao powder |
Crumbly biscuit base, with the creamiest chocolate ganache filling topped with pecans
METHOD
- Preheat the oven to 180C, and melt the coconut oil
- Mix the base ingredients in a bowl until you have a sticky dough
- Line a cupcake tin with paper cupcake cases and divide the dough into 8 equal pieces. Press each into a circle at the bottom of the tin
- Bake for 6-8 minutes
- Blend the choco ganache ingredients until smooth and fill each cup to the top, once cooled
- Freeze for 45 minutes, decorate and then serve. Store leftovers in the refrigerator for 3 days.