Salted Caramel 'Snickers' Cups by @arabfruitlady
Date PB Caramel
2 tsp of PB
1/2 cup almond milk
1/4 cup of roasted peanuts with sea salt
125 g chocolate chunks (melted)
-Take a mini cupcake pan or mold of your choice and press 1 Coconut Cookie into each mold.
-Blend all of the Date PB Caramel ingredients until smooth and then add 1/8 cup of mixture to each cup mold. Then top with as many peanuts as you'd like. Freeze for 4 hours or preferably overnight.
-Top each Snickers cup with 2 tsp of melted chocolate. Freeze for at least another hour or until the chocolate hardens. Then devour!