I’m bringing in the new year with these AMAZINGLY delicious vegan & gluten free cookie dough cups. They’re seriously yummy + SO easy to make! The perfect after dinner dessert. Make sure to tag me on Instagram @ginabnutrition or hashtag #ginabnutrition so I can see your recreations!

INGREDIENTS

(makes around 9 cups)

For the chocolate: 

• 2 cups vegan dark chocolate (I used 70%)
• 3 tbsp coconut oil (use refined coconut oil if you dislike the coconut taste)

For the cookie dough filling: 

• 1/4 cup coconut oil, melted (use refined coconut oil if you don’t like the coconut taste)
• 1/4 cup coconut flour
• 3/4 cup smooth cashew butter
• 4 tbsp maple syrup/liquid sweetener of choice
• 2 tsp vanilla extract
• Pinch sea salt
• 1/2 cup dark chocolate chips/chunks

METHOD

1. Start by lining a cupcake tray with 9 cupcake cases.
2. Make a bain marie – put a glass bowl over a pan of boiling water. Put the hob on a medium heat and break up your dark chocolate and place in the bowl to melt along with the coconut oil. Keep stirring.
3. In the meantime, make the cookie dough filling. In a medium sized mixing bowl add the melted coconut oil, cashew butter, maple syrup, vanilla extract and sea salt and whisk together thoroughly. When combined, mix in the coconut flour.
4. When a smooth,doughy mixture has formed, add in the chocolate chunks/chocolate chips and fold in.
5. When your chocolate has fully melted, pour about 1 tablespoon into each cupcake case so there’s a thin layer at the bottom of each (about 1/2 a centimetre). Place the tray in your freezer for 10 minutes to set.
6. Take out the tray and take out a generous amount of cookie dough and press into each case on top of the chocolate.
7. Pour about a tablespoon of the chocolate on top of the cookie dough until covered and place back in the freezer to set for 30 minutes.
8. Take out and enjoy! Store in the fridge.