We recently went to a baby shower and a lovely lady there made these. They were too good not to share with the world, so here they are. Here's our version, which we think is pretty close to her version. Thank you Ellen's mother-in-law!
To make coconut butter, add desiccated coconut into a high powered blender and blend on high until it forms a smooth consistency, scraping down the sides as needed. Add the coconut oil and continue blending until smooth. Spoon into silicone molds to form a 1/8 inch thick layer. Refrigerate for 20 minutes to set.
Blend dates and almond butter together until a thick paste forms. Mix in Collagen Beauty Caramel. Avoid adding any additional oil or liquid as it may thin out the paste. Spoon the caramel mixture onto the set coconut butter layer, forming a 0.4 inch thick layer. Wet your finger and press the top down to even out the layer. Refrigerate for about an hour to set.
Melt dark chocolate buttons and salt together. Stir in the protein powder. Pour a thin layer of chocolate over the caramel layer, making sure to cover it completely. While the chocolate is still liquid, sprinkle toasted coconut chips on top to set into the chocolate.
Refrigerate the mixture for about 3 hours to set. Carefully remove from the molds and serve.
1. To make coconut butter, add desiccated coconut into a high powered blender as whizz for as long as you can on high before it all sticks to the sides. Scrape down the sides and add the coconut oil. Continue the process of whizzing and scraping down until you get a smooth consistency. Spoon into silicon moulds to form a 3 mm thick layer. Refrigerate for 20 mins to set.
2. Whizz your dates and almond butter together to form a thick paste. Mix in Collagen Beauty Caramel. Try not to add any oil or liquid, as it will thin out the paste. Spoon the caramel-ly mixture onto the set coconut butter as the next layer, about 1 cm thick. At the end of this layer try and wet your finger and press the top down so that the layer is event. Pop in the fridge for about an hour to set.
3. Finally, melt your dark chocolate buttons and salt together. Add in the protein. Pour a thin layer (if it is too thick it will be tricky to eat) on top of the caramel layer. Try and cover the caramel layer. While the choc is still runny, pop your toasted coconut chips on top so that they set into the chocolate.
4. Put the whole lot into the fridge to set for about 3 hours. Carefully pop out of the moulds and serve.
Triple Layer Cups
with Collagen Beauty Caramel
Easy peasy
8
4 hours
We recently went to a baby shower and a lovely lady there made these. They were too good not to share with the world, so here they are. Here's our version, which we think is pretty close to her version. Thank you Ellen's mother-in-law!
To make coconut butter, add desiccated coconut into a high powered blender and blend on high until it forms a smooth consistency, scraping down the sides as needed. Add the coconut oil and continue blending until smooth. Spoon into silicone molds to form a 1/8 inch thick layer. Refrigerate for 20 minutes to set.
Blend dates and almond butter together until a thick paste forms. Mix in Collagen Beauty Caramel. Avoid adding any additional oil or liquid as it may thin out the paste. Spoon the caramel mixture onto the set coconut butter layer, forming a 0.4 inch thick layer. Wet your finger and press the top down to even out the layer. Refrigerate for about an hour to set.
Melt dark chocolate buttons and salt together. Stir in the protein powder. Pour a thin layer of chocolate over the caramel layer, making sure to cover it completely. While the chocolate is still liquid, sprinkle toasted coconut chips on top to set into the chocolate.
Refrigerate the mixture for about 3 hours to set. Carefully remove from the molds and serve.
1. To make coconut butter, add desiccated coconut into a high powered blender as whizz for as long as you can on high before it all sticks to the sides. Scrape down the sides and add the coconut oil. Continue the process of whizzing and scraping down until you get a smooth consistency. Spoon into silicon moulds to form a 3 mm thick layer. Refrigerate for 20 mins to set.
2. Whizz your dates and almond butter together to form a thick paste. Mix in Collagen Beauty Caramel. Try not to add any oil or liquid, as it will thin out the paste. Spoon the caramel-ly mixture onto the set coconut butter as the next layer, about 1 cm thick. At the end of this layer try and wet your finger and press the top down so that the layer is event. Pop in the fridge for about an hour to set.
3. Finally, melt your dark chocolate buttons and salt together. Add in the protein. Pour a thin layer (if it is too thick it will be tricky to eat) on top of the caramel layer. Try and cover the caramel layer. While the choc is still runny, pop your toasted coconut chips on top so that they set into the chocolate.
4. Put the whole lot into the fridge to set for about 3 hours. Carefully pop out of the moulds and serve.
