Chocolate-caramel cups

Step 1/7

• 33⅓ g spelt flour
• 16⅔ g margarine
• 8⅓ g rice syrup
• ⅛ tbsp vodka
• ⅛ tsp salt

• plastic wrap
• large bowl

In a large bowl, combine spelt flour, some of the margarine, some of the rice syrup, vodka, and salt until dough is smooth and uniform in consistency. Wrap dough in plastic wrap and transfer to refrigerator. Allow to set for approx. 30 min.

Step 2/7

• oven
• cookie cutter or glass
• rolling pin

Preheat oven to 180°C/350°F. Roll out the dough, use a cookie cutter or a glass to cut out 12 circles large enough to fill the muffin cups.

Step 3/7

• oven
• muffin tin

Place one circle in each cup, pressing it down in the middle and up the sides. Pierce the bottom several times with a fork. Bake for approx. 10 min. at 180°C/350°F. Allow to cool. Leave the oven on while preparing the fillings.

Step 4/7

• 25 g coconut milk
• 12½ g rice syrup
• 7½ g margarine
• ⅜ g ground vanilla bean

• small pot
• whisk

In the meantime, prepare caramel. Melt margarine in a small pot over medium-high heat until slightly browned. Add coconut milk, some rice syrup, and ground vanilla bean. Stir frequently and simmer for approx. 20 min. until caramel has thickened and turns golden brown.

Step 5/7

• oven

Pour caramel into each muffin cup and bake for approx. 6 – 8 min., then set aside to cool.

Step 6/7

• ⅜ tbsp cocoa butter
• ⅝ bsp cocoa powder
• ⅓ tbsp rice syrup

• small pot
• heat-proof bowl
• candy thermometer
• whisk

Melt cocoa butter in a heat-proof bowl set over a small pot of gently simmering water. Stir until it has reached 46 - 49°C/114 - 120 °F. Remove from heat and cool down to 27°C/80°F. Stir in cocoa powder and remaining rice syrup and heat up again to 32°C/89 °F.

Step 7/7

Fill cookie cups with chocolate, then allow to cool completely. If desired, top with sliced banana and unsweetened cornflakes. Enjoy!

Enjoy your meal!