Chocolate Chip Cookie Dough Cups


7 ounces vegan (dark or semi-sweet) chocolate – our favorite brands for melting are Hu Gems and Enjoy Life Semi-Sweet Chocolate Chips
1 Tablespoon of Totally Nuts Almond Milk – Original or Vanilla Flavor
4 tablespoons melted coconut oil
6 Tablespoons of almond butter
4 Tablespoons maple syrup
2 Teaspoons vanilla extract
1/4 teaspoon sea salt if almond butter is unsalted
3 tablespoons of Enjoy Life mini chocolate chips

Line a muffin tin with cupcake liners or prepare silicone cupcake molds on a baking sheet or plate

Melt half of the dark chocolate over a double boiler or in the microwave – 30 seconds at a time stirring in between

Put about two teaspoons of melted chocolate into the liners or molds and spread to cover the bottom, using all the melted chocolate

Place into fridge freezer to harden the chocolate

In a bowl mix together the almond milk, almond butter, coconut oil, vanilla, and sea salt. Fold in the chocolate chips.

Place one tablespoon of the cookie dough mixture into each liner, using all of the mixture. Place back in fridge or freezer when youre done

Melt the rest of the chocolate, and then spoon 2 teaspoons on top of each liner, spreading it around to cover and using all of the chocolate.

Return to fridge or freezer to firm up, then remove from liners / molds and try not to eat them all at once!

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