- Media Credit: Addicted To Dates

Vegan Cookie Dough Chocolate Cups

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If you’re looking for a seriously lazy, quick-fix dessert then this is probably the one for you
Duration1 hr 5 mins
Prep Time20 mins
Servings10

Ingredients

Cookie Dough
  • 1 cup almond flour
  • 1 ½ tbsp cashew butter
  • ¼ cup vanilla flavored soya milk
  • 3 tbsp coconut sugar
  • ¼ tsp salt
  • ¼ cup coconut flour
  • ½ cup vegan friendly chocolate chips
Chocolate Coating
  • 250 g vegan friendly milk chocolate (use dark chocolate if preferred)
  • 1 tsp coconut oil

Instructions

  • Fill a saucepan approximately ? ways with water and bring to a simmer.
  • Add the chocolate and coconut oil to a large heat resistant bowl and sit the bowl on top of the saucepan.
  • Allow the steam to heat and melt the chocolate, ensuring that no water gets into the chocolate mixture.
  • Once melted, add 1 tbsp of the melted chocolate to each bun case (or just enough to create an even layer of chocolate as the case).
  • Allow to cool slightly before sitting the bun cases into the freezer to set for 20 minutes.
  • Meanwhile, combine the dry ingredients in a large bowl; almond flour, coconut flour, salt and coconut sugar.
  • In a separate bowl, whisk together the wet ingredients; cashew butter and vanilla soya milk.
  • Add the wet ingredients to the dry ingredients and mix using a spatula or knead with your hands.
  • Add the chocolate chips and work them through the mixture as evenly as possible.
  • Form the dough into a ball, if for some reason your mixture is too wet of dry you can add more almond flour or soya milk to adjust the consistency.
  • Sit the cookie dough into the fridge for about 15 minutes.
  • Add a tbsp of the cookie dough to each bun case and flatten using a spoon (leaving space around the edges for the chocolate coating).
  • Pour the remaining melted chocolate over each cookie cup and place back in the freezer to set for 10 minutes or longer if needed.
  • Once ready, garnish with some pink Himalayan salt or seat salt if desired. 
This recipe was republished with permission from Addicted To Dates. Find the original recipe here.
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Christina (Addicted To Dates)

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