How dinky are these little guys!? Made in silicone muffin tray, you make the indent in the no bake crust using the end of a rolling pin and simply fill with Nature’s Charm Butterscotch sauce with a cacao twist, melted chocolate seals the top off beautifully for this mini delicious treat.
It’s officially cookie season… if not in Ireland, cookie baking is hitting the US in full force with thanksgiving on the horizon and Christmas decorations starting to make an appearance! We’re a little slower here in Ireland, but I’m ready to embrace it, at least the cookie making side of things.
These are some of my favourite little cookie cups, so easy to make once you get the knack of creating that little indent and you simply MUST use a silicone mini muffin tray! I have one like this.
It just means you can pop them out of the tray with ease!
Many more cookies of all the kinds coming your way soon! What’s your favourite kind of cookie? I do love a chocolate chip but when you think outside the box a little, the no bake options, chocolate dunked macaroons, gingersnaps and gingerbread, there are endless possibilities.
No Bake Double Chocolate Caramel Cookie CupsPrint Recipe
- **For the Cookie Shell**
- 100g ground almonds
- 70g ground hazelnuts
- 30g cocoa powder
- 60g coconut sugar or cane sugar
- 60g coconut oil, melted
- Pinch of salt
- **For the Filling**
- 60g Nature’s Charm Butterscotch Sauce
- 1 tbsp coconut oil, melted
- 15g cocoa powder
- **For Topping**
- 50g dairy-free “milk” or dark chocolate of choice, roughly chopped
- 5g coconut oil
Mix together all cookie ingredients.
Grease a silicone mini muffin tray with spray oil. Place it onto a baking tray; so that you have a firm base to work with.
Place 2.5 - 3 tsp of the cookie mixture into 10 sections of the tray. Press down evenly using the back of a teaspoon.
Use the end of a rolling pin to make an indent in each one.
Place them into the fridge to firm up a little for at least 15 minutes.
Mix together butterscotch sauce, cocoa powder and coconut oil.
Place 1 heaped tsp into each of the cookie cups.
Melt chocolate for topping in the microwave.
Stir coconut oil through the melted chocolate. Pour 1 tsp over the top of each cookie cup.
Allow to set in the fridge for a couple of hours or overnight before serving. They will easily pop out of the tray!
Store in the fridge for up to one week. Best served at room temperature to allow the center to become a little more gooey.