Caramel Cheesecake Cups π°β¨
Caramel Cheesecake Cups π°β¨
Prep Time: 15 minutes | Chill Time: 2 hours | Total Time: 2 hours 15 minutes | Kcal: 320 kcal | Servings: 6 servings
_____Ingredients:_____
1 cup almond flour
1/4 cup coconut flour
1/4 cup cocoa powder
1/4 cup melted coconut oil
1/4 cup maple syrup
8 oz dairy-free cream cheese, softened
1/4 cup coconut sugar
1/4 cup coconut cream
1 teaspoon vanilla extract
1/4 cup dairy-free caramel sauce, plus extra for drizzling
Sea salt flakes, for garnish
_____Directions:_____
In a mixing bowl, combine almond flour, coconut flour, cocoa powder, melted coconut oil, and maple syrup. Stir until a dough forms.
Divide the dough evenly among 6 small glasses or dessert cups, pressing it into the bottom to form a crust layer.
In another bowl, beat the dairy-free cream cheese, coconut sugar, coconut cream, and vanilla extract until smooth and creamy.
Spoon the cream cheese mixture over the crust layer in each cup, filling them almost to the top.
Drizzle dairy-free caramel sauce over the cheesecake filling in each cup.
Refrigerate the cheesecake cups for at least 2 hours, or until set.
Before serving, garnish with a sprinkle of sea salt flakes and an extra drizzle of caramel sauce, if desired.
