Salted Caramel Cups
2 cups desiccated coconut
1 Cup blanched almond meal or flour
1/2 cup medjool dates , soaked
25 grams (2 scoops) Two Islands Salted Caramel Protein Powder
1 tsp salt
1/4 cup coconut oil
(If you want it more sticky add a dash of water)
1 Cup soaked cashews (2 hours in boiling water) or cashew butter
1 Cup almond butter
2 tpbs coconut oil, melted
3/4 Cup dates (soaked)
1 scoop two islands co salted caramel protein powder
1 tsp sea salt
1 tbsp rice malt syrup
1 tsp vanilla extract
Boil the jug and soak both cashews and dates (seperate bowls)
Place all Base ingredients into a food processor and blend until smooth
Get out a muffin tray (ideally silicone) and make hollow cups which can be filled with the caramel
Place in freezer to set.
Start on caramel layer - blend all ingredients in a blender then once smooth pour into the cups.
Set in freezer for 2-4 hours then take out and push out of the muffin tray. Place on a plate and let defrost for around 1 hour. Serve!