Chewy sweet oatmeal cookie cups filled with an easily made dairy free coconut sugar caramel, topped with melted dark chocolate, these are sure to be a crowd pleaser. The perfect balance of indulgence and health in every bite.
Makes 12 large cookie cups
For the oatmeal cookie base
– 2 cups (180g) jumbo oats
– 1 cup (100g) walnuts (you can use 100g of oat flour/ground oats to keep these nut free)
– 1/2 cup (160g) honey
– 1/4 cup (60g) clarified butter, or coconut oil
– 1/4 tsp baking powder
– 1/2 tsp vanilla extract
For the caramel:
– 1/4 cup (60g) coconut sugar
– 3 tbsp (45ml) full-fat coconut milk
– 3 tbsp (42g) clarified butter or coconut oil (I prefer the clarified butter in this recipe)
– 1/4 tsp vanilla extract
– Pinch or two of pink Himalayan rock salt
For the topping:
– 80 – 100g 85-90% dark chocolate or Pulsin Dark chocolate chips, or 1/4 cup (55g) Pulsin raw cacao butter melted
– 1/4 cup (30g) raw cacao powder
– 1 tbsp (20g) honey
1. Line a 12 cup muffin tray with baking paper circles. Grease the sides with melted coconut oil. I actually use a 12 cup muffin tray that has loose bottoms!
2. Preheat oven to 160C (325F).
3. Process walnuts to a coarse meal.
4. Mix together all oatmeal cookie ingredients.
5. Divide mixture amongst prepared muffin tray cavities; approx. 1.5 tbsp.
6. Press down to evenly distribute in each and then make an indent in the middle of each allowing it to come up the sides a little.
7. Bake in the preheated oven for 15 minutes. Remove and gently press down the centres before they cool. Allow to cool in the tray for 15 minutes before removing and place on a wire rack.
8. Meanwhile mix together coconut sugar, vanilla, salt and coconut milk. Bring to the boil and stir continuously until the sugar has dissolved…about 2-3 minutes.
9. Add in the butter, bring back the boil and once again stir continuously this time over a medium to high heat for 5 minutes. Remove from the heat and allow to cool for one hour.
10. Place baked cookie cups onto a tray lined with baking paper.
11. Place 1-1.5 tsp of the caramel into the centre of each baked cup. Place them into the fridge for 30 minutes.
12. Melt the chocolate or mix the melted cacao butter with the cacao powder and honey. Sweeten to your own taste.
13. Pour 1 generous tsp of the melted chocolate or homemade chocolate over the top of each cookie cup just covering the caramel. Place in the fridge to firm up for 30 minutes. Store in the fridge and remove 10-15 minutes before serving for a softer caramel.
I’m Shel but some people call me “Peachy”…I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish. Fueled by a desire to improve my own health I love to create sweet and savoury recipes, sharing them with the world ensuring no one need feel deprived regardless of their dietary restrictions or preferences. Living in Wicklow, Ireland, when not dreaming up recipes I’m lifting with the men folk in my local gym, tapped into social media or out on the road delivering, merchandising and being a super duper brand ambassador for a local health food company.
My relationship with food wasn’t always so bright, in fact it wasn’t at all harmonious for quite sometime. Having overcome a decade of eating disorders I’m in the best place I’ve ever been. I’m happy, healthy, confident and I now enjoy every nourishing mouthful, giving my body what it needs. One of my favourite quotes from a sensational foodie … “Nothing is too much trouble if it turns out the way it should.” Julia Child. Life, love and food! www.peachypalate.com