Healthy snacks are a must-have these days. I typically make a big batch of energy bites, but lately I’ve been craving something a little sweeter. These fit the bill perfectly and they’re super easy to make.
One of these cups is perfect as a filling snack or satisfying dessert. Making a batch of these for meal prep is a great way to simplify your life. Sometimes I even make a double batch and store them in the freezer so that they’ll last longer.
Finding time to post and keep up on social media is becoming increasingly difficult. I can’t wait for summer break because I’ll have so much more time to dedicate to the blog.
I have so many exciting ideas for recipes. I am beyond excited to get started. In the meantime, enjoy this incredibly delicious recipe!
These cups are
Filling
Sweet
Dairy-free
Perfect for meal prep!
- ½ cup cashews or almonds
- 1 Tablespoon coconut flour
- ¼ cup almond butter or peanut butter
- 1 cup pitted Medjool dates
- splash of vanilla extract
- ¼ cup mini dark chocolate chips
- 2½ cups dark chocolate chips or chopped dark chocolate
- 2 teaspoons coconut oil
- Line a muffin tin with 6 cupcake liners. In a food processor, blend cashews, coconut flour, nut butter, dates, and vanilla until combined.
- Stir in chocolate chips and move to bowl.
- In a separate bowl, combine chocolate and coconut oil.
- Melt in microwave, stirring every 30 seconds.
- Pour half chocolate into each cupcake liner.
- Roll 6 balls of cookie dough and flatten. Place flattened cookie dough into melted chocolate.
- Pour chocolate evenly on top of cookie dough.
- Refrigerate until chocolate is solid.
* To store longer, put in freezer. They should stay good for up to 2 weeks. Let thaw in refrigerator overnight before eating.
* If there is extra cookie dough, store in an airtight container and enjoy by spoon! You're welcome!
