b. chocolate caramel cups with coconut toffee

January 24, 2015

b. chocolate caramel cups with coconut toffee

Ingredients

½ cup almond milk

1 frozen banana

2 tablespoon of cacao powder

2 seedless organic medjool dates

1 tablespoon of caramel buckhinis mix

1 teaspoon of caramel sauce

2 pieces of coconut toffee

 Method

  1. Blend the almond milk, frozen banana, dates and cacao powder until smooth and thick.
  2. Add chocolate mixture to a small jar.
  3. Sprinkle the caramel buckhinis mix to one side of jar and pour the caramel sauce across the other side of jar.
  4. Add the coconut toffee to the jar side.

enjoy

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