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Anzac cookie cups filled with our Dutch Chocolate Crème

Feb 27, 2022 | Recipes To Impress, Sweet

Anzac Cups:⁠
1 cup GF flour⁠
1 cup oats⁠
1 cup desiccated coconut⁠
½ cup maple syrup⁠
½ cup The Vegan Dairy Cultured Butter⁠
1 teaspoon vanilla extract⁠
½ teaspoon bi-carb soda⁠

The Vegan Dairy Dutch Chocolate Crème⁠ ⁠
Macadamia Cream or soy whip⁠
Raspberries and mint to decorate⁠

Mix the flour, oats and coconut in a bowl. In a separate bowl melt the butter over a saucepan, once melted, add the maple syrup, vanilla extract and the bi-carb soda and mix well. Add this to the dry mixture. Press mixture into the base of a muffin tin to form little cups. Bake in the oven at 180 for 15 minutes until golden brown. ⁠

Once the cookie cups have cooled down, scoop or pipe the dutch chocolate cream into each one, then top with macadamia cream or soy whip. Decorate with a fresh raspberry on each one, and some mint.⁠

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