Brownie Coconut Caramel Cups (Gluten-Free, Nut-Free, Vegan)

These coconut caramel cups made with Brownie Batter Granola Butter® are a MUST MAKE 🔥🔥 Be forewarned, you might just eat them all in one sitting 😜

Here's what you'll need:

🤎 ½ cup oat flour

🤎 ¼ cup + 1 tbsp coconut flour

🤎 ¼ cup Brownie Batter Granola Butter®

🤎 2 tbsp maple syrup

🤎 1 tsp coconut oil, melted

🤎 ½ tsp salt

🤎 2 tbsp water

For the coconut caramel:

🤎 1 can (13oz) coconut cream

🤎 ¼ cup coconut sugar

🤎 2 tsp vanilla extract

🤎 Pinch of salt

For the topping:

🤎 ¼ cup dark chocolate chips

🤎 1 tsp coconut oil

 

Here's what you'll do:

🤎 Line a mini muffin tin with pieces of parchment paper laid on the base of each well to loosen the cups easier.

🤎 In a medium bowl, mix the oat flour, coconut flour, Brownie Batter Granola Butter®, maple syrup, coconut oil, salt, and water together until a crumbly dough forms.

🤎 Divide the dough evenly among the wells of the prepared mini muffin tin.

🤎 Use your fingers to press and form the dough around the edges of the muffin molds, and press a hole in the middle of each cup for the caramel. Place in the fridge while you make the coconut caramel.

🤎 To make the caramel, add the coconut cream and coconut sugar to a small saucepan over medium heat. Cook for 5 minutes, stirring occasionally, until thickened and bubbling.

🤎 Remove from heat and whisk in the vanilla extract and salt.

🤎 Remove the brownie batter cups from the fridge and loosen the cups from the molds.

🤎 Fill each with the coconut caramel. Then, place back into the fridge for at least 1 hour, to allow the caramel to set.

🤎 Melt the chocolate chips and coconut oil together at 30-second intervals in the microwave.

🤎 Once the caramel has set, drizzle the chocolate on top of each cup. Top with flaky sea salt if desired. INHALE!