Vegan Almond Chia Spread Caramel Cups with Blueberry

14 Jan, 2016

(GF, DF, VEGAN)

Ingredients

Base

1 cup dates (pitted)

1/2 cup almonds (soaked for an hour)

2 tbsp. Melrose Organic Unrefined Coconut Oil (melted)

2 tbsp. Melrose Almond Chia Spread

Topping

1 cup medjool dates (pitted)

1/2 cup  Melrose Organic Unrefined Coconut Oil (melted)

2 tbs Melrose Almond Chia Spread

1/2 cup maple syrup

1/3 cup almond milk

Frozen blueberries (to top)

Method

1. Blend all ingredients for the base until crumbly.
2. Press into mini cupcake cases. Put in freezer to set while you make the topping.

For the topping:

1. Blend all ingredients until creamy, scraping down the sides of blender as you go.

2. Top the bases with caramel topping, pop on a blueberry and return to the freezer to set for at least an hour.

*Keep in the fridge. They will keep well for a week in an airtight container in the fridge. If they last that long! :)