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Vegan Paleo No Bake Cookie Dough Cups

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Ambitious Kitchen

Total Time

25 minutes

Prep Time

25 minutes

Rating

(3)

Ingredients

9 servings

For the chocolate:
1 (3.5 ounce) 85% dark chocolate bar, dairy free if desired
For the cookie dough filling:
1/2 tablespoon unsweetened vanilla Almond Breeze almondmilk
2 tablespoons melted coconut oil
3 tablespoons natural almond butter
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
⅛ teaspoon salt, if your almond butter isn’t already salted
1½ tablespoon mini chocolate chips, dairy free if desired

Desserts Beginner Dairy Healthy ...

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Preparation

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Step 1

Line a mini muffin pan with 9 mini liners. We’re only making half, but if you want you can double the recipe to make 18 mini cups.

Step 2

Now it’s time to melt the chocolate: Place half of the dark chocolate bar into a microwave safe bowl and microwave in 30 second increments until chocolate is melted. You can also melt the chocolate in a medium saucepan over low heat; stirring frequently.

Step 3

Once chocolate is melted, add 1 teaspoon to the bottom of each cup (about 1 heaping teaspoon). Use the spoon to push/spread the chocolate all the way up sides of each liner, you should use exactly the amount of chocolate that you melted.

Step 4

Once you’ve filled all the cups, place the pan in freezer for just a few minutes to harden the chocolate.

Step 5

Make the cookie dough filling: In a medium bowl mix together almond milk, melted coconut oil, almond butter, maple syrup, vanilla and salt. Fold chocolate chips into the dough.

Step 6

Place ½ tablespoon of the cookie dough mixture in each cup on top of the chocolate. It should fill pretty much to the top.

Step 7

Place back in the freezer while you melt the remaining chocolate bar in the microwave (or on the stovetop) as you did with the previous bar.

Step 8

Spoon about 1 teaspoon melted chocolate on top of the cookie dough, making sure you cover all of the cookie dough filling. Freeze for 10-20 minutes until chocolate is solid.