• alexandraslyons

Healthy Caramel Crowns {Vegan, RSF, GF, DF}

Did you ever have a favourite biscuit as a child? I did! I remember, heading to my grandparents house on the holidays and getting to sneak a biccie (BEFORE dinner) without my parents knowing. My biscuit of choice? Arnott's Caramel Crowns - and I haven't had one in so long! So recreating them gave me all the feels.

Today I well and truly satisfied my sweet tooth with this healthier take on a classic - Caramel Crowns! With a rich crumbly chocolate biscuit base and a creamy salted caramel cream layered on top, I've finished them off with a creamy white chocolate covering.

This recipe makes 10 and with only 114 cals per biscuit they are an indulgent tasting biscuit with none of the guilt. Not only can they be plant based using Vegan chocolate! They are refined sugar free, dairy free, gluten free and 100% delicious! I used Lakanto's Sugar Free Powdered Monkfruit Sweetener which I received in the August Goodness Me Box, and it works so well with these cookies (none of that crunch from undissolved sweetener!!)

If you make these bad boys let me know! I hope you enjoy xx



25g Coconut Oil

30g Macromike Choc Hazelnut Protein

30g Oat Flour

15g Powdered Sugar-free Icing Powder (I used Lakanto which I received in the August Goodness Me Refined Sugar Free Box)

20g Raw Cacao Powder

1 tsp Vanilla Extract

**If too dry** 1 tsp of almond milk 


25g Brown Rice Malt Syrup

30g Coconut Cream 

20g Macromike Almond Butter in Salted Caramel

100g Chocolate of choice (I use Well Naturally)

Heat a fan forced oven to 160 degrees.


Combine vanilla and coconut oil. Gently heat until clear and runny. In a large bowl combine all dry ingredients together. Add wet ingredients to the dry mix and using a fork mix together until well combined.

Portion your dough into 10 balls. Place them onto a baking tray and press down firmly with a flat surface. If your cookies stick to your flat surface use a sharp knife to carefully separate them. Bake for 10 mins.

Remove from the oven and allow to cool – Place them in the freezer to speed up the cooling process. 

Caramel: Combine all ingredients into a small bowl and stir until thoroughly combined. If you want to be fancy use a piping bag and pipe an equal amount of the mixture onto the top of your cooled cookies. (it’s important that your cookies are cold or your caramel will melt.) Place into the freezer to set. 

Melt your chocolate in a heat proof bowl – start with 30 second increments if using the microwave being careful not to burn your chocolate. Mix until there are no lumps. Remove your cookies from the freezer and dip each cookie individually until coated. Allow some of the excess chocolate to run off before placing on a sheet of baking paper to set. 


Makes 10, Cals per biscuit: 114, C 8g, F 7g, P 4g

Macromike Discount - LYON10 at checkout

Goodness Me Box Discount - ALEXANDRA10 at checkout

63 views0 comments

Recent Posts

See All