"Caramel Espresso Cups. I broke up with coffee about 5 years ago, (we had an unhealthy relationship coffee) but I still love anything coffee flavoured! A few days ago I made @elavegan's scrumptious Vegan Coffee Cupcakes (everyone needs these in their lives. so now I'm in espresso mode. These yummy little bites are quick and simple, you could use coconut oil instead of cacao butter, they just won't be as creamy and will melt faster if it's a hot day! You could pour mixture into a large container instead of into moulds and break it into bark/pieces/shards too. #veganchocolate #feedfeed"
Caramel Espresso Cups
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Makes 10 Caramel Espresso Cups
INGREDIENTS
100g cacao butter
50g coconut butter
70g @mayversfoodt tahini
70g pure maple syrup
Pinch of sea salt
5 tsp @thehausofhealth bean bonanza food topper @thesugarfreebox*
DIRECTIONS
Melt butters and whisk together with tahini, syrup, and salt until smooth.
Pour into moulds of choice, sprinkle with the bean bonanza food topper and pop into the freezer to set.
*Note: If you don't have food topper, pulse some nuts and coffee beans a few times to break down into small chunks.