🎁 Prize: One lucky winner will receive a Flexipan Prize Pack which includes the 12 Mini Muffin Mold, Star Mold, and Large Sponge Cake Tray (retail value $114.85). ⭐🍪) Giveaway winner will be announced on Saturday, 12/21!

How to Enter the GIVEAWAY:
1️⃣ Follow both @‌flexipan_by_maison_demarle and @‌ChefVanessaMusi on Instagram.
2️⃣ Tag 3 friends who would love to bake with Flexipan! Each comment counts as a separate entry, so tag away for more chances to win.
3️⃣ US entries only! 🇺🇸

+ Put into the flexipan mold. Sprinkle extra pecans on top
+ Bake for about 20- 25 mins until golden.
+ Let cool completely and un mold.
+ Can be stored at room temperature in a container for up to 3 days or refrigerate or freeze for longer storage.
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Method:
+ Preheat oven to 325 F
+ Put your Flexipan muffin mold on a perforated tray
+ In a large bowl: mix almond flour, oat flour, coconut sugar and salt.
+ Add eggs, vanilla, maple syrup and pecans and mix well.
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Blend all the ingredients in a high speed blender until well ground and very smooth. Store in a jar in the fridge for up to 1 month.

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Vegan Salted Caramel

130 gr almond butter
150 gr maple syrup I use the one from Costco
53 gr coconut oil, melted and cooled
3 pitted Medjool dates
10 gr vanilla extract
A very generous pinch of Maldon salt

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And more examples of the awesome work they do.

Taste, not test. But they do test better as well! 😂