Mini Gingerbread, Caramel & Chocolate Cups

One of the main things I love about Christmas – along with spending time with family and friends and giving/receiving presents – is creating healthy versions of festive recipes! Of course, this time of year is focused around enjoying yourselves and indulging…But I still believe this can be done in a balanced way.

I’m once again working with Perkier to create a delicious Christmas recipe using their gluten-free, vegan-friendly, no refined sugar Cacao & Cashew Quinoa Bar… Let me introduce these incredibly delicious (if I do say so myself) raw desserts made up of a ginger oat base, a dreamy caramel middle covered with a delectable layer of chocolate, topped with the crunch of the broken-up bar, cacao nibs and ginger. HEAVENLY. Make these a week ahead if you’re hosting a party, they are sure to go down a treat!

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Ingredients:
For the gingerbread base –

  • 1 cup ground almonds or almond flour (I used Sukrin)
  • 1 cup oats, whizzed up in a blender to form a flour (I used Mornflake)
  • 1 teaspoon ground ginger
  • 2 tablespoons coconut oil (I used Lucy Bee)
  • 2 tablespoons maple syrup or date nectar (I used Beloved)
  • 2 tablespoons almond milk (I used Alpro)
  • 1 teaspoon vanilla extract

For the caramel filling –

  • 3 tablespoons tahini (I used Meridian Foods)
  • 3 tablespoons maple syrup or date nectar
  • 1 tablespoon coconut oil
  • 3 tablespoons unsweetened chestnut puree/spread (I used St Dalfour)
  • 1 tablespoon coconut flour or ground almonds

For the chocolate topping –

  • 3 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 5 tablespoons cacao powder (I used Superroot)

To decorate –

  • 1 x Perkier Cacao & Cashew Bars, cut into tiny pieces
  • 4 tablespoons cacao nibs
  • 2 tablespoons crystalised ginger, diced

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Get making!

  1. First make the base: Mix together the ground almonds/almond flour, oat flour and ginger in a bowl. Gently melt the coconut oil and maple syrup/date nectar, then remove from the heat and stir into the dry ingredients along with the almond milk and vanilla. Mix well to form a soft dough.
  2. Divide between 6 silicone cupcake moulds and use your fingers to press down to cover the base and fill about ΒΌ. Repeat with each one, then chill in the fridge for at least 1 hour to firm.
  3. Next make the caramel: Gently melt the tahini, coconut oil, maple syrup/date nectar then remove from the heat and whisk in the chestnut spread or puree and a little of the coconut flour or ground almonds. You don’t want it too thick or runny – a nice spreading consistency.
  4. Remove your firmed bases from the fridge then spoon over some of the caramel over each, filling up to leave β…“ for the last layer. Repeat with each then return to the fridge for at least another hour to firm.
  5. Finally make the chocolate topping: Gently melt the coconut oil and maple syrup, then remove from the heat and whisk in the cacao powder to form a smooth sauce.
  6. Spoon a little of this over the caramel layer of each. Working quickly before the chocolate starts to set, sprinkle over a mixture of the broken Perkier bar, cacao nibs and crystalised ginger over each to decorate.
  7. Return to the fridge for at least another hour to allow the chocolate to set.
  8. When you’re ready to serve, simply pop out of the cupcake mould and enjoy straight away! Spray over a little edible glitter spray if you have it for an extra festive sparkle!

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Keep any remaining cups in an airtight container in the fridge for up to 1 week.

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