Surat, Gujarat
6 hours ago
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Gingersnap Caramel Chocolate Cups

1 dozen

YIELD

20 minutes

PREP TIME

BAKE TIME

TOTAL TIME

Ingredients

Caramel:

3/4 cup Anthony's Coconut Sugar
2 tablespoons coconut cream
1/4 cup butter
2 tablespoons Anthony's Coconut Oil
1/4 teaspoon Anthony's Xanthan Gum
Gingersnap layer:
1/2 cup crushed Buckwheat Gingersnaps
3 tablespoons Anthony's Coconut Oil

Chocolate:

2/3 cup Anthony's Coconut Oil
1/3 cup Anthony's Cocoa Powder
1/4 cup honey

Instructions

Caramel:

In a small saucepan, combine coconut sugar and coconut cream and simmer for about 5 minutes.
Transfer to a glass bowl and stir in remaining caramel ingredients.
Chill, stirring periodically to prevent oil from separating, until mixed and cooled.
Gingersnap layer:

In a small bowl, mix together the gingersnaps and coconut oil.

Chocolate:

Melt the chocolate ingredients in the microwave just until melted; stir well.
Divide half of the chocolate mixture between 12 standard sized muffin cups in a metal muffin in.
Freeze until set.
Top with gingersnap crumbs and a heaping teaspoon of caramel each.
Divide remaining chocolate between each cup to cover the gingersnaps and caramel.
Freeze until set.
Store in an airtight container in the fridge.

LEARN TO MAKE IT

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