Double Chocolate Cookie Cups
Delicious No-Bake Treat
With summer just around the corner I’ve been trying to create as many no-bake treats as possible. These double chocolate cookie cups turned out so delicious! Everything is made in one bowl and comes together pretty quickly.
Those days when its 95 degrees outside the last thing anyone wants to do is turn on their oven. However, it is a necessity to always have a sweet treat in my house. This recipe is perfect for that.
These cups are refreshing on hot summer days, while also being made with healthier ingredients. Besides the white chocolate and normal chocolate, these cups have no added sugar. Compared to traditional store-bought treats like ice cream bars these are definitely a better option if you are looking to be a little bit healthier!
This recipe is versatile and can be adjusted to your liking. If you aren’t a fan of white chocolate, you can replace the hole in the center with whatever you want. You could add caramel, yogurt, whipped cream, etc.
Whenever I make anything with my cupcake pan, I always use my silicone liners. I found mine on Amazon in a big package. I definitely recommend purchasing these as I never have to worry about anything sticking and they are better for the environment.
Almond butter: you can use any nut or seed butter you prefer.
Vegan yogurt: any nondairy yogurt will work. If you aren’t vegan, a traditional yogurt will work as well.
Cacao powder: cocoa powder will work as well.
White chocolate: I use a vegan brand I found on Amazon. You can use any white chocolate of your preference.
Chocolate: any chocolate will work.
Ingredients
Almond butter
Applesauce
Vegan yogurt
Cacao powder
Almond flour
White chocolate
Chocolate
Recipe:
Base:
1/3 cup almond butter
½ cup applesauce
¼ cup vegan yogurt
¼ cup cacao powder
2 cups almond flour
Middle:
1 cup melted white chocolate
Top:
½ cup melted chocolate
Directions:
1. Add cupcake liners to your pan or spray with cooking spray.
2. In a bowl, combine the almond butter, applesauce, and vegan yogurt.
3. Stir to combine.
4. Add in the cacao powder and almond flour.
5. Stir until a dough forms.
6. Scoop out ¼ cup of dough for each cupcake liner.
7. Add to the cupcake liner and make sure to press down and that the top is evenly flat.
8. Using a teaspoon measuring spoon create a hole in the center.
9. Repeat for each.
10. Place in the freezer for an hour.
11. After the hour, melt your white chocolate and add to the hole.
12. Repeat for all, and place in the freezer for 20 minutes.
13. After the 20 minutes, melt the normal chocolate and drizzle on top.
14. Allow to harden for 10 minutes.
Store these in an airtight container in the refrigerator or freezer. I would recommend the freezer, but either works. If you try this recipe, please let me know. I’d love to hear your thoughts.
