-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
Base
| 220g | oat flour (@hollandandbarrett gluten free oats) (2,1/5 cup) |
| 75g | agave syrup (@costco) (1/5 cup) |
| 60g | coconut oil (KTC from @tescofood) (1/2 cup) |
| 50g | cacao powder (@sevenhills from. @wholefoodsuk) (1/2 cup) ⠀⠀ |
CARAMEL
| 2 | cans coconut milk - thick white part (@ktc @sainsburys) |
| 7 | tbsp agave syrup or maple syrup (@bionaorganic @sainsburys) ⠀ |
TOPPING
| 100g | White chocolate (2/3 cup) |
| 2 | tbsp coconut oil⠀ |
METHOD
- Melt coconut oil and mix up base ingredients until dough forms
- Press into cupcake moulds and place in freezer for 10 minutes whilst you make the caramel
- Combine the caramel ingredients in a saucepan and boil for 5 to 10 minutes until the sauce thickens. Stir continuously
- Leave to cool for 20 minutes before filling the pie crusts
- Freeze the caramel pies for 45 minutes
- Melt the white chocolate topping in a bain Marie and top each pie with 2 tbsp of melted chocolate. Leave at room temperature to set for 30 minutes before serving