Jumbo Tahini Cookie Dough Cups
Ingredients
The cookie dough
-
¾
cup
tahini (or any nut butter or seed butter)
-
¾
cup
almond flour
-
½
cup
maple syrup
-
1
tsp
cinnamon
-
½
tsp
sea salt
-
2
cups
dairy free chocolate chips
The chocolate coating
-
1
tbsp
coconut oil, melted
Instructions
- Line a muffin tin with 10-12 liners, using 10 for jumbo cups and 12 for smaller cups.
- In a medium bowl, mix tahini, almond flour, maple syrup, cinnamon, sea salt, and ½ cup of chocolate chips until the dough is thick.
- In a microwave-safe bowl, melt the remaining 1½ cups of chocolate chips with the coconut oil in 30-second increments.
- Spoon about 1 tablespoon of melted chocolate into each muffin cavity, pushing it up the sides.
- Add one large tablespoon of the cookie dough into each cavity.
- Pour more melted chocolate over each dough ball until completely covered.
- Repeat until all cavities are filled, and eat any leftover dough.
- Freeze the cups for at least one hour before serving.
- Sprinkle with sea salt on top before enjoying.
Nutrition Facts (estimated)
Servings
10-12
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
5g
Sodium
150mg
Cholesterol
0mg
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