VEGAN MASTERCLASS WITH COYO®, Recipe: Banana and Almond Butter Cookie Cups FILLED WITH SALTED CARAMEL ICE CREAM
On Tuesday I held a vegan, plant-based masterclass in collaboration with COYO, and I have to say, it may have been my favourite Caker event to-date. I'm not vegan myself but I am a huge advocate for baking with plant-based ingredients like coconut yogurt, ground almonds, nut butters and fresh fruit, which often times make recipes taste better than their non-vegan counterparts.
(Don't get me wrong though, butter will always be my #1).
As well as demonstrating how to make an Apple, Rhubarb and Cardamom Cake with COYO Vanilla bean Yogurt, I shared a recipe for my new favourite dessert - Banana and Almond Butter Cookie Cups with Salted Caramel COYO Ice cream. They're completely vegan, gluten free, refined sugar-free, while still remaining decadently creamy and moreish.
You can pretty much tailor these to your taste in any way you like, changing the flavour of ice-cream and the sprinkles to anything your heart desires. Here's one from the class featuring freeze-dried raspberries, cacao nibs, toasted coconut flakes and hazelnut praline...