#healthycookies
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easing our way into pumpkin season with a fun spin on my mini twix bites ! These are ABSURDLY good, beware 😂 Makes about 14 small cups! Cookie base: •1 cup almond flour •1 tbsp coconut flour (can sub protein powder) •2 tbsp + 2 tsp maple syrup •2 tbsp + 2 tsp coconut oil, melted •1 tsp vanilla + pinch of sea salt filling: •1/2 cup nut/seed butter (i used @georgiagrinders pecan butter. Wouldn’t recommend PB!) •3 tbsp canned pumpkin purée •5 tbsp maple syrup •1/4 cup coconut oil, melted •1 tsp vanilla •1 tsp pumpkin pie spice •pinch of sea salt Topping: •1 1/3 cups white chocolate •1/2 tbsp coconut oil if needed to thin it out a bit Combine base ingredients & divide amongst a greased mini muffin tin. Bake at 325f for 8-12 mins until golden around the edges. Cool completely. Whisk together the caramel ingredients until completely smooth. Taste and adjust as you need to. Divide the caramel amongst the crusts. Melt the chocolate until smooth, & cover the caramel layer of each bite. Place in the freezer to set up, at least two hours. Store in an air right container in the freezer! :) OAT BASE: 1 cup rolled oats 1/4 cup plus 1 tbsp coconut flour 1/4 cup melted coconut oil 1/4 cup maple syrup 1 tsp vanilla + pinch of salt •blend the oats until it make a fine flour. Mix together all ingredients. Bake same as above! #glutenfreecookies #minidesserts #healthydessertrecipes #healthycookies #healthysnacks #healthydessertrecipes #plantbasedrecipes #lowsugarsweets #glutenfreedairyfree #vegandesserts #cookiecups #pumpkinspice #psl #pumpkinseason #pumpkinpie
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