Vegan Coconut Cookie Dough Cups
Sorry not sorry for the food porn. When we decided to make this we actually were attempting to make twix bars. Well the recipe we adapted ended up tasting more like vegan coconut cookie dough cups and we aren’t the tiniest bit mad. These delicious cups will last forever if you keep them in the fridge but based on how delicious they taste I believe that statement is unlikely to happen. Enjoy!
Ingredients:
Base-
1 Cup of Almonds
2 Cups of Oats
6 Tbsp Coconut Oil (melted)
2 Tbsp Maple Syrup
Pinch of Salt
Middle-
20 Pitted Dates
6 Tbsp Tahini
4 Tbsp Coconut Oil (melted)
1/2 Tsp salt
Top-
Dark Chocolate Bar (we used 1/3 of a bar)
How to:
Blend all ingredients from the base layer together.
Distribute evenly to a cupcake tray and press down firmly.
Soak 20 pitted dates in boiling water for 20 minutes.
Blend the dates with the rest of the ingredients from the base layer.
Distribute evenly on top of the base layer.
Microwave the chocolate to melt and pour on top of the middle layer.
Put in freezer for 1 hour and then enjoy. For best storage I recommend keeping in your fridge.
Recipe is strongly adapted from Healthy French Wife we only made a few alterations.