The New Frozen Cupcakes that Changes Everything
It isn’t often that I tell you that you MUST try something, but you must try them. Best. Frozen. Dessert. Ever.
I am not the biggest fan of any chocolate frozen dessert, but I couldn’t get enough of their Cashew Dark Chocolate Truffle. It is a hide-in-the-back-of-the-freezer-good.
And the Cashew Salted Caramel Cluster…right up my alley and so amazing. Alex, who is the pickiest eater in the world, announced that it was the best frozen treat he had ever had.
Who can’t get a little excited about a Plant-based dessert?Those that have a dairy allergy can feel safe eating their products thanks to their world-class allergen-testing program.
These Chocolate Caramel Frozen Cupcakes are so easy to make! The only thing that takes time is allowing the layers to freeze in between, but the hands-on time is less than 15 minutes.It is as simple as layering frozen dessert, topping it with the chocolate walnut mixture, another layer of frozen dessert, and another layer of chocolate. Top it off with walnuts before the chocolate layer starts to harden, and you have a dessert that tastes like you spent all day on it for very little time on your part.
Chocolate & Salted Caramel Frozen Cupcakes
- ¾ Pint So Delicious Dairy Free® Cashew Dark Chocolate Truffle, softened
- ¾ Pint So Delicious Dairy Free® Cashew Salted Caramel Cluster, softened
- 2 cups dairy free chocolate chips
- ⅓ cup coconut oil
- 1 cup chopped toasted walnuts, divided