Description
Delight in these vegan Cookie Dough Cups that boast a luscious dairy-free chocolate coating, a rich peanut butter caramel center, and a soft almond-based cookie dough. Perfectly sweetened with coconut sugar and pure maple syrup, these treats are both indulgent and plant-based, making them a fantastic dessert or snack for any occasion.
Ingredients
Scale
Chocolate Coating
- 10.6 oz dairy free chocolate
- 1 teaspoon coconut oil (solid, optional)
- 1.8 oz dairy free chocolate chips (or chopped dairy free chocolate)
Cookie Dough
- ½ cup ground almonds
- 2 tablespoons coconut sugar
- 4 tablespoons peanut butter
- 2 tablespoons pure maple syrup
- ¼ teaspoon sea salt
- 2 teaspoons vanilla extract
- 1.8 oz dairy free chocolate chips (or chopped dairy free chocolate)
Peanut Butter Caramel
- 2 tablespoons peanut butter
- 4 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Instructions
- Prepare the Chocolate Coating: Line a muffin tray with cupcake liners and set aside. Fill a saucepan one-third full with water and bring it to a simmer. Place the dairy-free chocolate and optional coconut oil in a heat-resistant bowl, then set the bowl over the simmering water, ensuring no water touches the chocolate. Stir occasionally until melted smoothly by the steam heat.
- Create the Chocolate Base Layer: Spoon approximately 1 tablespoon of the melted chocolate into each cupcake liner, spreading it evenly. Let cool slightly, then place the tray in the freezer for 15 minutes to set. Reserve the remaining melted chocolate for later use.
- Make the Cookie Dough: Combine ground almonds, coconut sugar, peanut butter, pure maple syrup, sea salt, and vanilla extract in a food processor. Blend until the mixture forms a sticky, cohesive dough.
- Add Chocolate Chips: Transfer the dough to a bowl, then gently knead in the dairy-free chocolate chips, distributing them evenly throughout the dough.
- Shape the Cookie Dough Bases: Roll the dough into 12 equal balls and flatten each into a disc. Place one disc inside each cupcake liner atop the hardened chocolate base. Press down slightly to fit.
- Prepare the Peanut Butter Caramel: In a bowl, whisk together peanut butter, pure maple syrup, vanilla extract, and salt until smooth and creamy.
- Add Caramel Layer: Spoon about one teaspoon of the peanut butter caramel mixture on top of each cookie dough disc, spreading lightly but keeping some edges free for chocolate coating.
- Finish with Chocolate Coating: Pour the remaining melted chocolate over each peanut butter caramel-topped cookie cup, covering the filling and edges. Return the tray to the freezer and allow the cups to set for at least 10 minutes or until firm.
- Garnish and Serve: Once set, sprinkle a pinch of sea salt over each cookie dough cup for added flavor contrast.
- Storage Instructions: Store the cookie dough chocolate cups in an airtight container in the refrigerator for up to one week. For longer storage, freeze in an airtight container and thaw for 1-2 hours before serving.
Notes
- Make sure no water gets into the chocolate while melting to prevent it from seizing.
- Use dairy-free chocolate chips to keep the recipe completely vegan.
- The optional coconut oil helps the chocolate coating harden with a smooth finish but can be omitted.
- Store the cups properly to maintain freshness and texture.
- If coconut oil is not solid at room temperature, chill it briefly before using.
