Cookie Dough Cups (Vegan)
These cookie dough cups are a simple twist on peanut buttercups, blending dark chocolate with almond flour-based edible cookie dough. They're dairy and egg-free, easy to make, and perfect for quick no-bake treat.
Ingredients
- 1 recipe Edible Chocolate Chip Cookie dough (1 cup) (see my recipe for Edible Cookie Dough on the website)
- 300 grams dark chocolate (3 Lindt Excellence 70% Chocolate Bars)
- 1½ tsp coconut oil
Instructions
- Prepare the edible cookie dough. Scoop the dough into heaping 1 teaspoon balls. Set them aside for later. I was able to get exactly 27 dough balls from one recipe of my edible cookie dough.
- Add the chocolate and coconut oil to a small pot. Place the pot over medium heat until the chocolate is completely melted. Remove the pot from the heat and stir until smooth and well combined.
- To create the cups - add 1 teaspoon of melted chocolate to each cup, spread the chocolate across the bottom and up the sides of each cup. I use a small silicone pastry brush to do this. Once all of the cups have been coated in chocolate, place the molds in the refrigerator for about 10 minutes to set.
- Remove the molds from the refrigerator and add an edible cookie dough ball to each cup. Press each dough ball down to fill the cup. With the rest of the melted chocolate, cover the dough and fill in the cup, this took about 1 top 2 teaspoons of chocolate per cup.
- Place the molds in the refrigerator to set, about 20 minutes.
- Once the cups are set, remove them from the molds and enjoy.
- Store the cookie dough cups in an airtight container in the refrigerator.