If you are yearning for some Girl Scout Samoa Cookies, these Vegan Samoa Cups are a great alternative.
This is going to be a nice and sweet post. No story apart from I had to use up the vegan caramel I used as a drip for my mom’s birthday cake.
As well as some puffed brown rice. I added some dried coconut flakes and it turned in to these Vegan Samoa Cups.
To make just melt some chocolate along with coconut oil and pour it in a mini cup cake liner. Freeze for a few minutes to harden and then add the caramel, rice puffs and coconut. Top with the remaining chocolate and garnish with some chocolate sprinkles and more coconut flakes.
For other chocolate recipes you can also try my Miso Infused Chocolate Truffles or even these savory Chocolate and Cheese Panini.
Place cupcake liners on a tray or if you have them in a cupcake tin to help hold the shape.
Melt the chocolate and coconut oil together and fill the bottom of each liner with chocolate. Place in the freezer for about 10 minutes to harden.
Take out of the freezer and equally distribute in each liner the rice puffs and coconut flakes, top with the caramel. Cover the caramel with chocolate and repeat with the other liners. Top with the remaining coconut flakes and chocolate sprinkles.
Place in the freezer for at least 10 minutes to harden and then serve.