OAT BASE

big fan of anything miniiii 🥹 I know it’s going to be ridiculously hot almost everywhere this week 🥴 but I pinkyyyy promise these are worth turning the oven on for & you eat them out of the freezer soooooo… 😉 I like the original base a littleeee better but left an oat flour base recipe that I’ll use below as well! My tin was tiny, so I got about 16 mini bites! You can use a regular muffin tin, just adjust the time, keeping an eye on them! Cookie base: •1 cup almond flour •1 tbsp coconut flour (can sub protein powder) •2 tbsp + 2 tsp maple syrup •2 tbsp + 2 tsp coconut oil, melted •1 tsp vanilla + pinch of sea salt filling: •1/2 cup almond butter (can sub any nut/seed butter) •1/4 cup cup maple syrup •1/4 cup coconut oil, melted •pinch of sea salt (if your nut butter isn’t salted) Topping: •1 cup chocolate chips (i use - discount in my Bio 💓) •1/2 tbsp coconut oil if needed to thin it out a bit Combine base ingredients & divide amongst a greased mini muffin tin. Bake at 350f for 9-12 mins until golden around the edges. Cool completely. Whisk together the caramel ingredients until completely smooth. Taste and adjust as you need to. I thought the 1/4 cup of maple syrup was sweet enough but you can always add a Dash more if you need to. Divide the caramel amongst the crusts. Melt the chocolate until smooth, & cover the caramel layer of each bite. Place in the freezer to set up, at least two hours. Store in an air right container in the freezer! :) OAT BASE: 1 cup rolled oats 1/4 cup plus 1 tbsp coconut flour 1/4 cup melted coconut oil 1/4 cup maple syrup 1 tsp vanilla + pinch of salt •blend the oats until it make a fine flour. Mix together all ingredients. Bake same as above!

Unbalanced

% Daily Values based on a 2,000 calorie diet