Chocolate Chip Cookie Dough Cups
 
Prep time
Total time
 
Author:
Recipe type: Desserts
Serves: 6 jumbo cups or 8 small cups
Ingredients
  • 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
Instructions
  1. Line a muffin tin with 6 cupcake liners. In a food processor, blend cashews, coconut flour, nut butter, dates, and vanilla until combined.
  2. Stir in chocolate chips and move to bowl.
  3. In a separate bowl, combine chocolate and coconut oil.
  4. Melt in microwave, stirring every 30 seconds.
  5. Pour half chocolate into each cupcake liner.
  6. Roll 6 balls of cookie dough and flatten. Place flattened cookie dough into melted chocolate.
  7. Pour chocolate evenly on top of cookie dough.
  8. Refrigerate until chocolate is solid.
Notes
* Store in an airtight container in refrigerator for up to 1 week.
* 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!
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/chocolate-chip-cookie-dough-cups/