Vegan Edible Cookie Dough Chocolate Cups
Ingredients
The edible cookie dough
-
⅓
cup
almond flour
-
¼
cup
coconut flour or oat flour
-
⅓
cup
creamy no stir almond butter or sunflower seed butter
-
⅓
cup
maple syrup or sugar free syrup
-
2-3
Tablespoons
vegan chocolate chips, chopped nuts, shredded coconut, etc.
The chocolate cups
-
⅔ to 1
cup
dairy free chocolate chips
-
1
teaspoon
vanilla extract
-
2
Tablespoons
refined coconut oil, melted
Instructions
- Sift or whisk together almond flour and coconut flour in a bowl.
- Mix in nut butter and maple syrup until a cookie dough texture forms.
- Roll the dough into 1 to 1.5 inch balls and place them on a tray with parchment paper.
- Chill or freeze the cookie dough balls for 20-30 minutes.
- Melt dark chocolate and coconut oil in the microwave in 30-second increments until smooth.
- Pour melted chocolate into lined mini muffin pan, filling each about halfway.
- Place a cookie dough ball on top of the chocolate in each cup.
- Freeze for about 10 minutes until set.
Nutrition Facts (estimated)
Servings
12-15
Calories
156
Total fat
9.6g
Total carbohydrates
9.2g
Total protein
3.2g
Sodium
2.8mg
Cholesterol
0.5mg
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