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Oozy Caramel Cups
Using low-sugar chocolate and our famous Fibre Syrup for a sweet hit with out all the sugar! Created by the talented @itswhollyum
INGREDIENTS - SHELL
2/3 C Choc chips of choice (Low-sugar or normal, white or dark)
4 TBSP Coconut oil
FILLING
1/3 C Caramel Fibre Syrup
2 TBSP Caramel Pea Protein
2 TBSP Coconut oil, melted
1/2 tsp Vanilla extract
Pinch or two of salt to taste
METHOD
1. Line a cupcake tray. Melt chocolate and coconut oil together, stopping microwave frequently to stir and avoid burning. Spoon approx half of the mix into 5-6 cups.
2. As chocolate hardens in freezer combine the caramel ingredients together.
3. Divide sauce between the cups, spooning into center and return to freezer to harden before topping with remaining chocolate. Store in fridge and don't leave at room temp for too long or caramel will get very oozy!
INGREDIENTS - SHELL
2/3 C Choc chips of choice (Low-sugar or normal, white or dark)
4 TBSP Coconut oil
FILLING
1/3 C Caramel Fibre Syrup
2 TBSP Caramel Pea Protein
2 TBSP Coconut oil, melted
1/2 tsp Vanilla extract
Pinch or two of salt to taste
METHOD
1. Line a cupcake tray. Melt chocolate and coconut oil together, stopping microwave frequently to stir and avoid burning. Spoon approx half of the mix into 5-6 cups.
2. As chocolate hardens in freezer combine the caramel ingredients together.
3. Divide sauce between the cups, spooning into center and return to freezer to harden before topping with remaining chocolate. Store in fridge and don't leave at room temp for too long or caramel will get very oozy!