Cookie Dough Chocolate Cups
Vegan, gluten-free, dairy-free, high protein, heart-healthy
This is one of the best mini candy bars or chocolate cups I've ever made. You bite down into the dark chocolate cover and find a smooth cookie dough center. The cookie dough is perfectly creamy, and you will smell the warm flavor of vanilla and taste sweet maple and satisfying nut butter. These cookie dough cups are high in protein, and the dark chocolate gives me extra antioxidants to power me through a long day. These cups also freeze well, so you can pull them out at any time for a quick midday-pick-me-up or a beautiful handmade dessert for friends. Don't forget the addition of vanilla protein powder and plant-based milk give them extra nutrition.
Cookie Dough Chocolate Cups
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
Base
1 cup dark chocolate chunks or chips
1 tablespoon coconut oil
Cookie dough
1 cup oat flour
1/2 cup whole oats
1/4 cup coconut flour
1/4 cup vanilla protein powder
1/2 teaspoon salt
1/2 cup nut butter
1/2 cup maple syrup
1/4 cup plant-based milk
1 teaspoon vanilla extract
Makes 20 cups
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Instructions
1. Base: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 90 seconds. Remove and stir to combine into a glossy, smooth chocolate coating.
2. Pour a thin (1/8-inch, 3 mm) base of melted chocolate into the mini cup molds and set in freezer for 10 minutes.
3. Cookie dough: Combine oat flour, whole oats, coconut flour, protein powder and salt in a large bowl and stir.
4. In a microwave-safe bowl combine nut butter, maple syrup, milk and vanilla. Heat for 30 seconds, then stir well to achieve a creamy batter. Pour nutty batter into flour mixture, stir to combine.
5. Assemble: Scoop 1 tablespoon of dough into your hands and roll into a ball. About 20 total. Place one ball onto each chocolate base and press down lightly to flatten a bit. Freeze for 20 minutes. Remove from freezer and drizzle the final melted chocolate over cookie dough for a pretty decoration. Sprinkle crystal salt on tops before chocolate hardens in minutes. Store in refrigerator. Enjoy at cool room temperature.
Photos by Brian Byllesby
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