1 box Simple Mills vanilla cake mix (if you don’t have this I recommend subbing crushed graham crackers but test the amount, start with 1.5 cups or so!)
7 tablespoons melted butter or coconut oil
Milk layer:
1 15 ounce can of full fat coconut milk (do not use light)
1/4 cup coconut sugar
1/2 teaspoon vanilla extract
Toppings:
1/4 cup dark chocolate
4 tablespoons coconut flakes
4 tablespoons pecans
Instructions
Preheat oven to 350 degrees and line a muffin tin with liners or spray well
In a medium mixing bowl, stir together cake mix and butter or coconut oil
Fill each cup about 1/3 full and bake in oven for 8 minutes
While crust is baking, add condensed milk ingredients to sauce pan and bring to a low boil
Once boiling, simmer for a minute or so then remove from heat
Add about a tablespoon or so to each cookie cup followed by dark chocolate chips, coconut flakes and pecans
Bake in oven for another 15 minutes or so
Once cool, cover with tin foil and leave in fridge overnight (or at least a couple hours) then enjoy!
*Will stay good in airtight container for about 5-7 days or freeze for longer