These cookie dough cups start with a date cacao brownie base, layered with a soft and chewy cookie dough filling and are topped off with a decadent chocolate drizzle! Vegan, gluten free, and made from simple, healthy ingredients. These are sure to be every cookie dough lover’s dream!
● 1 cup pitted medjool dates (soaked 10 mins if not soft) ● 1 cup walnuts ● 2 Tbsp cocoa or cacao powder ● 2 Tbsp shredded coconut
● ~ 1-2 Tbsp warm water (if needed to blend)
● 1 cup canned chickpeas (drained, rinsed, and patted dry)
● 1/4 cup cashew butter
● 2 Tbsp coconut flour
● 1 scoop vanilla protein powder
● 2 Tbsp maple syrup
● Pinch Salt
● Splash almond milk
● 1/4 cup mini chocolate chips
● 1/3 cup vegan chocolate chips
● 1 tsp coconut oil
Add nuts to a high speed food processor and pulse a few time to break down into smaller pieces. Add in all ingredients and blend until a sticky dough forms, scraping down sides as needed. Add in ~1-2 Tbsp warm water if needed to blend.
Line a mini muffin pan with 20 liners and press batter down into the bottoms of each mould. Place your entire pan in the freezer to set while you prepare the cookie dough.
Blend all ingredients except chocolate chips together in a food processor until completely smooth, scraping down sides as needed. Folk in chocolate chips by hand and then press cookie dough into each cup on top of brownie layer. Place in the freezer for 10 minutes to firm.
Melt chocolate chips and coconut oil together in the microwave. Pour overtop of your cookie dough layer. Place pan on back in the freezer until the chocolate hardens (about 30 mins) and enjoy! Store in the freezer for best texture and let thaw 15 minutes before enjoying!
Soak dates in warm water for 5-10 minutes if not soft. Drain, pat dry, and continue with recipe.
can sub cashew butter for any creamy nut butter.
Arisha is a plant-based enthusiast and athlete from Vancouver, Canada with a passion for promoting a healthy yet balanced lifestyle.