Serves: Between 18-22 cups
It is about time we combined two of our favourite food groups and made 1 orgasmic dessert. Dark chocolate and cookie dough.
These vegan and gluten free Dark Chocolate Cookie Dough Cups are easy to make too. I’m not going to lie to you and say they’re the easiest recipe ever because they’re not. There are a few more steps in this recipe but, it’s beyond worth it. Plus the recipe makes a big batch (about 18-22 cups) and you can freeze some for later. I wish I could say I was able to freeze some but when word got out I made this, I had to give a few away.
One of my favourite ingredients in this recipe is the coconut flour because I think it is really unexpected. Most raw cookie dough has chick peas and/or cashews in it.
1 Cup of Raw Sesame Seeds (Black Seeds if possible)
1/4 Cup Coconut Flour
1/2 Cup Coconut Butter
2.5 Cups of Pitted Dates (Softened by soaking overnight)
2 250g Bags of Dark Chocolate Chips – or Dark Chocolate broken into blocks
Coconut Oil (just bring out the whole jar!)
Line your muffin tins with liners (use 2 in each)
Pour 1 cup of dark chocolate chips into a heat safe bowl & 1 tablespoon of coconut oil
Place in a pot of boiling water until melted
Place about 2 tablespoons of dark chocolate into each muffin liner
Repeat this step until each muffin holder is filled half way with chocolate
Place muffin tray into freezer for about 10 minutes or until the chocolate is hard
While the chocolate is hardening, place all cookie dough ingredients into a food processor and pulse until completely blended together (it should be doughy with a little grainy texture)
Place about 2 tablespoons of cookie dough on top of the chocolate in each muffin tray
Repeat the chocolate step again and top off each cup with chocolate so the top is covered
Gently tap the muffin tray on the counter to make sure chocolate is evenly distributed
Pop back into freezer for 10 minutes and enjoy!
Keep in fridge for up to a week (or freezer even longer!)