Banana Caramel Cups


RECIPE & PHOTO : @goketo4kat (IG)

Makes 24 cups / 234 calories / 1.9g carbs

2 packets of Justines cookies (or your favourite cookies)
250g Unsalted butter
60 - 70g sweetener (I used @natvialiving)
2 tsp vanilla paste (you can use essence but I find paste tastes better)
20 drops of Vital Zing banana Milk Drops
600mls thickened cream
200g of chocolate
1/2 cup of thickened cream

2 packets @justinecookies any flavour you want (I used white choc raspberry)
Blitz in a bullet until fine. Scoop 1tsp into moulds, press down flat and then place moulds in fridge.

Melt butter in a pot on low-med heat and keep stirring until it slightly starts to turn a golden colour. Add the rest of the ingredients and keep whisking together for at least half an hour until it thickens (be patient!)

Pour 1 heaped tbs in the moulds on top of the cookie base, Leave in the fridge for 4 hours to set. 

TOPPING ( Choc Ganache )
Break chocolate into pieces and place into a bowl. Heat the cream in a pot on the stove until almost boiling. Once heated, pour cream over chocolate. Allow to sit for 1 minute then start whisking together until combined and smooth. Spoon 1.2 tbs of ganache on top of set caramel. Place back in the fridge or freezer and allow to set.

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