New You Boot Camp Fig Knockoffs
13th April 2015
Pumpkin Custard Cups
13th April 2015
Ingredients
- 2 & 1/2 cup almonds ground
- 1/3 cup coconut oil Melted
- 1/3 cup Agave/Maple Syrup
- 1 egg
- Pinch of Himalayan Crystal Salt
- 1/4 cup coconut sugar
- 1 tsp Cinnamon
Servings:
Instructions
- Add the ground almonds, coconut oil, agave, salt and egg to the food processor and blitz until you have a smooth, wet-ish dough.
- Pat the dough into a ball pop it in the freezer for about 15 minutes. It might seem a little wetter than you think it should be but as long as its not properly sticking to your hands you're good to go.
- Combine the cinnamon and coconut sugar in a bowl.
- Take the dough out of the freezer and break small amounts off and roll them into balls. Mine were somewhere in between the size of a ping pong ball and a golf ball.
- Dip each ball into the cinnamon sugar to coat it and lay them out on a baking sheet lined with parchment paper.
- Press each one to flatten the top a little, still leaving them nice and thick.
- Bake at 180°C for about 15 minutes until they're a toasted golden colour and have swelled a little and started to split
- Enjoy!
