Protein Caramel Cookies

• 50g Almond Flour
• 2 scoops of Chocolate Whey
• 50g of mixed Dried Fruit
• 3 tbsp Coconut Oil, melted
• 1 Egg
• 1 tin of Coconut Milk
• 50g Coconut Sugar 
• 25g of 85% Dark Chocolate
• 1 tsp Coconut Oil
• 2 scoops of Chocolate Protein  Powder

Method

The Base

1. Place the almond flour, chocolate protein powder,  dried fruit, the melted  coconut oil melted & 1 egg in a food processor pulse ingredients until it forms a sticky dough.
2. Grease a small/mini silicon muffin pan with coconut oil. Use heaped tsp of dough mix to line the base of the mould. Place mould in freezer.

The Middle

1. Heat the coconut milk & coconut sugar in a saucepan at a low rolling boil fo 20-30 mins, stirring regularly, until pan contents have reduced by half & make a thick toffee sauce.
2. Using half the sauce, pour a little into the moulds & return them to the freezer.

The Top

1. Return pan to the heat with half the toffee sauce. Add coconut oil, chocolate stir. Once melted stir in chocolate protein powder. Top up the moulds with this chocolate sauce & return to the freezer.
2. Leave for up to 4 hours. Pop the caramel cookies out of the moulds. Store in the freezer & remove 15 mins before eating.