Miso, Macadamia & Caramel Cups

you will need a 24 mould cupcake/muffin tray greased (or you could make this as a slice I guess)

Base –
230g macadamia nuts presoaked (8-12hrs in a bowl with lots of water)
75g medjool ates pitted
1/2 cup desiccated coconut

Blend the nuts until finely crumbed, add the dates and blend again until doughy, transfer to a bowl & mix in the coconut, press into the base and sides of the moulds and freeze to set.

Filling –
320g medjool dates pitted
1 Tblspn miso paste
1/2 cup maple syrup
1 Tblspn macadamia oil

Combine all ingredients in a blender and blitz until smooth & creamy
When the base has set in the freezer and 1 tspn of mix to each mould squash down and refreeze

Topping –
50g coconut il
50g cacao butter
1/2 cup cacao powder
1/4 cup maple syrup

Melt the coconut oil and cacao butter in a heatproof bowl over simmering water, remove and sift in the cacao powder, add the maple syrup and whisk until well combined. When cold pour over each mould and refreeze for at least an hour

Serve with sprigs of rosemary, sea salt sprinkles and crumbled macadamias

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