Extremely delicious gluten and oil free caramel cups for the perfect snack or the ideal vegan dessert, vegan and gluten free. Crispy base, with soft filling.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Baking time 10 minutesminutes
Total Time 30 minutesminutes
Servings 10Cupcakes
Calories 264kcal
Ingredients
FOR THE FLOOR:
75mlmaple syrupor other liquid sweetener of choice
63gCoconut pureeAlternatively use another nut puree, e.g. almond paste
90gOatmeal flourNote: Rolled oats are not gluten free per se, I simply grind the oats in my high powered blender
Make one serving of coconut puree or date caramel. Alternatively, buy coconut puree ready.
63 g Coconut puree
Preheat oven to 175 degrees convection and provide a muffin tin. If it is not very well coated, cut small strips of baking paper (about 1x4 cm) and place them in the individual muffin cups. I didn't do this because my mold is really well coated.
FOR THE DOUGH provide a baking bowl. Pour in maple syrup, coconut butter, oat flour, buckwheat flour, coconut blossom sugar and salt. Knead with your hands until everything is well combined and you have a crumbly, but slightly sticky-moist dough.
75 ml maple syrup, 63 g Coconut puree, 90 g Oatmeal flour, 22,5 g Buckwheat flour, 35 g Coconut blossom sugar, 1 Pinch of salt
Divide into 10 portions (I do this by eye) and press one portion into each well of the muffin tin. Repeat until all 10 servings are used.
NOTE: Watch the video for more information.
Bake for 10 minutes and remove from the oven quickly. Don't bake too long or the bad ones will get dry.
In the meantime. FOR THE CARAMEL FILLING Place coconut puree, vanilla, maple syrup and pinch of salt in a small saucepan and bring to a boil once. Remove from heat and set aside.
126 g Coconut puree, 125 ml maple syrup, ¼ tbspn Bourbon vanilla
Remove the slightly cooled bottoms from the mold and fill each with a heaping tablespoon of caramel.
TIP: Before you cover the cups with chocolate, put them in the freezer for 10 minutes. This keeps the caramel stable and the chocolate solidifies faster.
50 g vegan dark chocolate
enjoy! Place remaining Caramel Cups in a resealable box and store in refrigerator or freezer. In the refrigerator they last about 1 week, in the freezer up to 4 weeks.